Cabbage Rolls
Cabbage Rolls Recipe Card Front
Front of the recipe card for Cabbage Rolls.
Cabbage Rolls Recipe Card Back
Back of the recipe card for Cabbage Rolls.
There is a notation that the recipe was published in Country America in May 1990.
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Cabbage Rolls Recipe
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Cabbage Rolls
Ingredients
Cooked cabbage
- 8 cups water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 2 bay leaves
- 1 head cabbage, cored
Sauce
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon sugar
- 1 tablespoon vinegar
- ½ teaspoon ground cinnamon
- 1 bay leaf
Filling
- 1½ cups cooked rice
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon pepper
- 2 pounds extra lean ground beef
Instructions
- To cook cabbage, heat water, sugar, lemon juice, vinegar and leaves in a large kettle or Dutch oven to boiling.
- Add cabbage.
- Return to boiling; reduce heat.
- Simmer, covered, 10 minutes.
- Drain well.
- Cool cabbage.
- When cool enough to handle, carefully separate leaves.
- Meanwhile, for sauce, combine tomato sauce, beef broth, sugar, vinegar, cinnamon and bay leaf in a medium saucepan.
- Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or to desired consistency.
- For filling, combine rice, sugar, salt, cinnamon and pepper.
- Add beef and mix well.
- Shape meat mixture into 12 small logs, and roll up in cabbage leaves, folding in sides of leaves to enclose filling.
- Place cabbage rolls in a 13x9x2-inch baking dish.
- Pour sauce over rolls.
- Bake, covered, in a 350°F oven 45 to 50 minutes or till meat is no longer pink. Makes 6 servings.