Recipe for stuffed Kabbage rolls

Recipe for stuffed Kabbage rolls Ingredients

Stuffed Cabbage Rolls Recipe
Ingredients
CABBAGE ROLLS:
- 1 head cabbage
- 1 pound ground beef
- 2 eggs
- 1/2 cup rice - uncooked
- 1 teaspoon salt
- 1/2 teaspoon pepper pepper
- 1 onion - small, chopped

SAUCE:
- 1 onion - large, chopped
- 2 cans tomato sauce (8 oz. cans)
- 2 cans tomatoes (1lb. 13 oz. cans)
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 cup brown sugar - more if desired

Directions for cooking Stuffed cabbage rolls

• Gently separate 8 outer leaves off of the cabbage.
• Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
• Take them out of the skillet and lay them out on paper towels to cool.
• Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
• Combine the remaining ingredients and mix well.
• Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
• Do this until all of the meat mixture is rolled up.
• Place extra steamed cabbage in the bottom of the baking dish.
• Lay rolls, seam side down, on top.
• Bring all sauce ingredients to a boil and pour over cabbage rolls.
• Place in a 375° oven, covered, for one hour then bake uncovered at 250° for two hours.
• Sprinkle with grated parmesan cheese before serving if desired.

Your Stuffed cabbage rolls is ready now

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