Some cosmetic changes in preparation for larger site changes in the works.

Close
PatBastrop

Another Gail's classic -- Lynn's post "The Best Cabbage Rolls" we love these!

Veteran Member
1689 posts
Joined: Mar 16, 2006

Options

Posted to Thread #16176 at 3:33 pm on Sep 13, 2009

REC. THE BEST cabbage rolls!

15803
Greta's Cabbage Rolls

Recipe By: Edith Adam's Kitchen, The
Vancouver Sun Food Section

1 large cabbage
1 lb. lean ground beef
3 tablespoons rice
2 tablespoons onion grated
1 tablespoon lemon juice
1 1/2 teaspoons salt divided
1/4 teaspoon pepper
1/2 teaspoon paprika divided
1 large onion minced
2 tablespoons canola oil
1/2 cup hot water
1 15 oz can tomato sauce
1/3 cup brown sugar
1/4 cup lemon juice fresh or canned

Wash cabbage, cut out core end; boil in large
pot, separating leaves as you can, wearing
oven mitts.
Combine meat, rice, sugar, grated onion,
lemon juice, 1 tsp. salt, pepper and 1/4 tsp.
paprika. Drain cabbage leaves. Put spoonful
of cabbage mixture on each leaf; roll up;
tuck in ends, using toothpicks if necessary.
Sauté minced onion with remaining 1/2 tsp.
salt, 1/4 tsp. paprika and dash of pepper in
hot oil in skillet or dutch oven about 10
minutes.
Add hot water and transfer onion mixture to
casserold or leave in dutch oven. Arrange
cabbage rolls on top of onions. Mix tomato
sauce with sugar and 1/4 cup lemon juice.
Pour over cabbage rolls; cover.
Bake at 325°F. 2 to 3 hours. Taste and add
more sugar and lemon juice if necessary. If
cooked on top of stove, cook over low heat
—————
Notes: These are better prepared a day in
advance and re-heated.


Per serving: 363 Calories; 19g Fat (46%
calories from fat); 14g Protein; 36g
Carbohydrate; 43mg Cholesterol; 1404mg Sodium
###


Other messages in this thread: