Stuffed Cabbage
Added by Audrey Schipul
30 minutes prep / 90 to 120 minutes cooking
serves 6
| 1 medium |
green cabbage |
|
| 2 pound |
ground beef |
|
| 1 cups |
cooked rice |
|
| 1 small |
onion diced |
|
| 1 16-ounce can |
diced tomatoes in juice |
|
| |
salt and pepper to taste |
|
| 1 large |
egg |
|
| 1. |
Slowly boil the head of cabbage in a large pot for 10 minutes. Drain carefully and let cool. |
| 2. |
Mix the beef, rice, onion and egg. Add salt and pepper to taste. |
| 3. |
Remove outter leaves of the cabbage. Place one large spoonful of meat mixture in the center of each leaf. Fold edges over and keep in place with a toothpick. |
| 4. |
Dice remaining cabbage. Place one-half of the cabbage in the bottom of a large pot or casserole. Arrange cabbage rolls on top. Cover with remaining cabbage and diced tomatoes. Sprinkle with salt. Put covered casserole in a 350 degree oven and bake for 90 minutes or until meat is cooked through and cabbage is tender. Or if using a pot, add 1 cup of water, cover pot and simmer slowly on top of stove for 2 hours. |
from Mom