Cabbage Rolls - kittycooks
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Ground beef and vegetables for filling.
Whisk the egg and spices together.
Cabbage roll filling.
Purple and green cabbage leaves.
Spiced tomato sauce.
Baked cabbage rolls.
Cabbage rolls are common in many countries around the world. This recipe uses a tomato-based sauce as traditional in Eastern Europe. Plan on two cabbage rolls per serving.
Cabbage leaves from the outside of a head of cabbage
1 pound ground beef
2 cups cooked brown rice
1 bell pepper, any color
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning
1 8-ounce can of crushed tomatoes
1 8-ounce can of diced tomatoes
1 Tablespoon molasses
1 Tablespoon brown sugar
1 Tablespoon vinegar
Preheat your oven to 350 degrees.
Cook the ground beef, bell pepper and onion in a frying pan. Season with the salt and pepper. Stir in the rice at the end. Set aside.
Crack the egg into a large mixing bowl. Whisk the egg with the Italian Seasoning.
Add the ground beef mixture and stir until mixed.
Lay out your cabbage leaves. This recipe uses them raw but you can also blanch them in boiling water for about 3 minutes and pat dry with a paper towel.
Add the filling mixture and use a toothpick to close the leaves. Place the rolls in a cake pan.
Combine the crushed tomato, diced tomato, molasses, brown sugar and vinegar. Spoon over the top of the cabbage rolls.
Bake for 45 minutes. Serve warm with the sauce from the pan.
Add mushrooms, celery, carrots, bell pepper or other favorite vegetables and
eliminate the meat for a vegetarian dish.
Grape leaves can be substituted for the cabbage.
Images and content original works of kittycooks. Copyright 2011
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