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Ingredients Jump to Instructions ↓

  1. Hungarian Cabbage Rolls Yield: 6 servings

  2. 2 qts water

  3. 1 1/2 c tomato juice

  4. 12 lg green cabbage leaves; about 1 lb

  5. 1 onion

  6. 1/4 ts salt

  7. 1 c cooked carrots

  8. 1/4 ts freshly ground pepper

  9. 1/4 c raw brown rice

  10. 2 cloves crushed garlic

  11. 1 egg, sightly beaten

  12. 325 F. Boil

  13. 2 quarts of water in a large saucepan

  14. or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft,

  15. about 8 minutes. Drain and cool leaves. Puree carrot in blender

  16. or food processor fitted with steel blade; mix with ground beef,

  17. rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side

  18. 9" by

  19. 13" baking pan. Pour tomato juice tomatoes, onion

  20. slices and seasonings over cabbage rolls. Cover and bake 1 hour;

  21. uncover and cook for an additional 30 minutes.

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