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stuffed cabbage
rolls
Ingredients
Rolls
·
1 large head of cabbage
·
1½ lb ground beef
·
½ C uncooked rice
·
½ C milk
·
1 medium onion, chopped
·
1 can tomatoes, drained
·
1 egg
·
2 tsp salt
·
¼ tsp pepper
·
¼ tsp ground allspice
·
½ C water
Sauce
·
½ C water
·
1 T flour
·
½ tsp instant beef bouillon
·
1 can whole tomatoes (optional)
Directions
Remove core from cabbage.
Cover head with cold water and let stand 10 minutes. Remove 12 leaves and cover them with boiling
water in Dutch oven.
Cover and let stand until leaves are limp, about 10 minutes,
drain.
Mix beef, rice, milk, onion, tomatoes, egg, salt, pepper and
allspice. Place about 1/3 C beef mixture
at stem of each leaf. Roll around beef,
tucking in sides as you roll.
Place rolls, seam side down, in ungreased oblong baking
dish. Pour water over rolls, cover and
bake 350 degrees until beef is done, about 1 hour
Remove rolls with slotted spoon, keep warm
Drain liquid from baking dish, reserving ½ C. Skim Fat off
Sauce
Gradually stir water into flour in saucepan until smooth.
Stir in reserved liquid and bouillon
*Sometimes I add a can of whole tomatoes to the sauce
Heat to boil, stirring constantly
Boil and stir 1 minute
Serve sauce with cabbage
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