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German cabbage rolls
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| Artist: |
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| Categories: |
Bakery, Cabbage, Entrees, German, Meats, Pastry, Rolls, Vegetables, Western European |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| | SAUCE: | | 1
| | 28 oz can tomatoes | | 1
| | 8 oz can tomato sauce | | 3
| tbsp | Brown sugar | | 3
| tbsp | Lemon juice | | 1
| | Small onion, chopped | | 1
| | Bay leaf | | 1/2
| tsp | Celery salt | | 1/2
| tsp | All spice | | 1/2
| tsp | Pepper | | 1
| cup | Water | | 1/4
| cup | Chopped parsley (fresh) | | | ROLLS: | | 16
| | Cabbage leaves | | 2
| lbs | Ground beef | | 1
| cup | Cooked white rice | | 1
| | Large onion, chopped fine | | 1/2
| cup | Chopped parsley | | 1
| tsp | Sage | | | Salt and pepper |
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Procedures:
| 1 | Mix sauce ingredients in saucepan and simmer 30 min. blanch large head of cabbage in boiling water for 3 min. peel off 16 leaves. | | 2 | (may have to dip in water again to get all leaves off). | | 3 | Mix ground beef, rice, onion, parsley and spices well. | | 4 | Pat down in bowl. | | 5 | Cut into 16 (like cutting pie). | | 6 | Place meat mixture on cabbage leaf and fold up. | | 7 | May need to cut a "v" at the core part of the cabbage leaf if too stiff too fold. | | 8 | Place seam side down in pan. | | 9 | Make all rolls. | | 10 | Pour sauce over all. | | 11 | Top with crushed gingersnap crumbs. | | 12 | (12-14 cookies worth). | | 13 | Bake covered at 350°F for 1 hour. | | 14 | Take cover off after first half hour. |
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