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  • 4servings
  • 105minutes
  • 883calories

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Ingredients Jump to Instructions ↓

  1. 1/2 lb ground beef

  2. 1/2 lb ground pork

  3. 1 teaspoon salt

  4. 1/4 teaspoon thyme

  5. 1 dash pepper

  6. 1 cup cooked rice

  7. 2 large onions , chopped

  8. 1 egg

  9. 8 -10 outer leaves cabbage

  10. 1 cup tomato juice

  11. 1 tablespoon meat, paste (or bouillon powder or 3 bouillon cubes)

  12. 1 tablespoon shortening

  13. 2 tablespoons chopped parsley

  14. 1 1/2 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.

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