Cabbage Rolls

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1 head cabbage

Lemon juice

1 cup raw rice

1 or 2 bay leaves

Salt

2 cups water

˝ lb. ground beef

˝ lb. ham – finely chopped

1 onion – finely chopped

Black pepper

2 cans condensed mushroom soup

2 soup cans tomato juice

1 or 2 cloves finely chopped garlic

Pinch of dill

1 egg beaten

Onions

This is another recipe from my Sister-in-law.  She is always in inspiration to me.  She also makes awesome cabbage rolls.  These are a classic at a party or just on Saturday night after a great walk in the forest.  They always taste better the next day... so prepare ahead for those days that you know you won't want to cook.

Preheat Oven To: 400

Makes:  Approx. 20 rolls

Serve With:  Dry red wine and fresh white baguette.

Place cored head of cabbage – core side down, to cover in boiling water.  Leave one minute, and then turn core side up.  As leaves fall away, remove and set aside.

Separate tough outside leaves from tender inside ones.  Remove bulky veins with sharp knife.  Spray all leaves with lemon juice.

Cook rice with bay and salt in 2 cups water  – drain and set aside.

Sauté beef, ham and onions together and season with salt and pepper.

Mix rice and meat together, add 1 can mushroom soup and 1 can tomato juice.  Season with garlic, dill and egg.

Put a spoonful of mixture on each leaf and roll cigar fashion, tucking in the sides of the leaves.

Cover bottom of roasting pan with thick slices of onion, arrange cabbage rolls on top seam side down.  Cover rolls with more onion slices and moisten with 1 can soup and 1 can juice.

Cook in 400 degree oven for 20 minutes then reduce heat to 350 for 2 hours.