Parmesan Stuffed Cabbage Rolls Recipe
23
Ingredients
| Large cabbage leaves - 10 | ||
| Ground beef | 1 1/4 Pound | |
| Egg | 1 | |
| Onion | 1 Cup (16 tbs), minced | |
| Uncooked regular rice - 1/2 cup | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Whole tomatoes - 1 (28-ounce) can, undrained | ||
Directions
MAKING
1. In a saucepan, cook cabbage leaves in boiling salted water for 5 to 8 minutes or until just tender; remove and drain leaves.
2. In a mixing bowl, combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
3. On a flat surface, keep equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
4. In a large greased skillet, keep cabbage rolls, seam side down.
5. Scatter cheese over cabbage rolls.
6. Into a bowl, drain tomatoes, reserving 1 cup juice.
7. In a skillet, arrange tomatoes on top of cabbage rolls.
8. Pour reserved tomato juice over cabbage rolls.
9. Let the mixture come to a boil; cover, lower heat, and simmer 1 hour.
SERVING
10. Serve hot. This dish yields 10 servings.
1. In a saucepan, cook cabbage leaves in boiling salted water for 5 to 8 minutes or until just tender; remove and drain leaves.
2. In a mixing bowl, combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
3. On a flat surface, keep equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
4. In a large greased skillet, keep cabbage rolls, seam side down.
5. Scatter cheese over cabbage rolls.
6. Into a bowl, drain tomatoes, reserving 1 cup juice.
7. In a skillet, arrange tomatoes on top of cabbage rolls.
8. Pour reserved tomato juice over cabbage rolls.
9. Let the mixture come to a boil; cover, lower heat, and simmer 1 hour.
SERVING
10. Serve hot. This dish yields 10 servings.
Chef
