The Everyday Fiance - Archives - Stuffed Cabbage Rolls

Saturday, October 9, 2004 Comments (0)

Stuffed Cabbage Rolls

1 cup of White Rice
1 large head of Cabbage
1 lb. of Ground Beef
1 28 oz. can of Crushed Tomatoes
2 cans of 14.5 oz Tomato Sauce
1/4 cup of Brown Sugar
1 large Onion
Chili Powder
Pepper
Salt
Garlic Powder
Bacon optional

1. Bring a large pot of water to a boil. Remove leaves carefully from head of cabbage, and boil leaves until slightly tender. The leaves should be pliable, but not to the point of breakage. The leaves should also not be too soft.

2. Mix uncooked ground beef with white rice. Add crushed tomatoes, and chopped onion. Add generous amounts of chili powder, garlic powder. Then add salt and pepper. Mix well (hands are good for this).

3. Spoon mixture into cooked cabbage leaves. Fold sides first, then roll, so that no mixture is leaking from the leaf.

4. Sprinkle brown sugar in the bottom of a medium-to-large casserole pan, and then pour half a can of tomato sauce in the bottom. Place cabbage rolls in rows in the bottom of the pan, and pour the remaining tomato sauce on top. Add additional salt, pepper, chili powder, or garlic powder if desired. Optional: Place bacon strips on top of the cabbage rolls.

5. Cover casserole pan, and bake for one hour at 400 degrees.

Note: If rice is not fully cooked, return to oven until rice is tender.