Cabbage Rolls

Cabbage rolls simple and delicious. They are great served up as a lunch or dinner. You can use a slow cooker or an oven to make these rolls, but using an oven is faster.

To remove the cabbage rolls easily, boil some salted water in a large pot and place the whole cabbage in. I usually remove the core first by cutting around it on a 45 degree angle with a sharp knife. Cut deeply into the cabbage by inserting the knife about 1 1/12 inches. I usually do a second trim around the removed core to ensure the leaves can be removed easily. Let the cabbage boil for at least five minutes. After that, the leaves will pull away easily. You can use precooked rice or make it from scratch. Of course, using precooked rice is simpler and faster.

Serve you cabbage rolls up with dinner rolls and your favourite beverage.

For the Filling:

  • 8-10  cabbage leaves
  • 1 lb of lean ground beef
  • 1 tsp of salt
  • 1 1/2 tsp of pepper
  • 1/2 medium onion, finely chopped
  • 1 cup of rice
  • 1/2 cup of milk
  • 2 cloves of garlic crushed
  • 1 beaten egg
  • cheese of your choice for toppings

For the Sauce:

  • 1 8 oz can of tomato sauce
  • 1  tbsp of brown sugar
  • 2 tbsp of ketchup
  • 1 tsp of Worcestershire sauce
  • 1/2 tsp of lemon juice
  • Servings: 5-6
  • Time: 1 hour 15 minutes
  • Level: Moderate
  • Cuisine: American

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