Prep: 30 mins | Cook: 2hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings
Whenever we visit my grandfather’s house, we usually get this dish to enjoy. I love Cabbage Rolls, something I enjoy since I was young. My grandfather makes the best cabbage rolls in town, so people who visit our house will always be amused about this dish. I tell you it is delicious and is baked to perfections. Try this recipe for Cabbage Rolls, and enjoy it with your loved ones.
Ingredients:
2 cups uncooked long-grain rice
4 cups of water
(2) large heads savoy cabbage
1 cup of water
(2) medium (2-½″ dia)s onions, chopped
3 tbsp butter
¾ cup uncooked long-grain rice
1 pound extra-lean ground beef
½ pound pork sausage
(4) cloves garlic, minced
2 tsp dried dill weed
¾ tsp salt
½ tsp ground black pepper
½ tsp white sugar
1 (26 oz) can condensed tomato soup
1 (28 oz) can whole peeled tomatoes, with liquid
(8) leaf (blank)s bay leaves
Directions:
Wash rice thoroughly. In a medium saucepan, add and combine 2 cups of rice and 4 cups of water. Let it boil, then reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
In the meantime, using a thin, long knife, remove the core from the cabbages. Add and place (1) cabbage in a microwave proof container with a lid with core side down. Add ½ cup water pour it into the container with the cabbage, cover, and microwave on high (full power) for 10 minutes. Turn the cabbage over carefully and cook covered for an additional 10 minutes. After cooking the cabbage, let sit until it is cool enough to handle. Then separate the leaves carefully, removing any tough ribs, and then cook the second cabbage in the same manner.
Then divide chopped onions in half, cook and saute one-half of the onions in (3) tbsp of butter, cook just until translucent (do not brown). Add and mix both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar and mix well to blend in a large mixing bowl.
Add and spoon about 2 tbsp of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll, and tuck ends in to prevent any filling from falling out.
Preheat oven 350 degrees F (175 degrees C). Prepare two 9×13 inch casserole dishes by placing some leftover cabbage leaves in the bottom of each. Then arrange cabbage rolls in a single layer tight against each other.
In a food processor or blender, process condensed tomato soup and tomatoes. Add and pour tomato mixture over the cabbage rolls until just covered. Put (4) bay leaves on top of sauce in each dish. Then cover each dish tightly with aluminum foil.
Bake 350 degrees F (175 degrees C) oven for 2 hours in a preheated. Once cooked, remove dishes from the oven and let cool for 15 minutes before removing the aluminum foil. Serve hot.
Nutrition Facts:
Per Serving: 441.3 calories; fat 16g 25% DV; cholesterol 43.4mg 15% DV; sodium 800.7mg 32% DV; protein 18g 36% DV; carbohydrates 59.5g 19% DV.
[penci_recipe]