Ingredients Jump to Instructions ↓

  1. 1 28 oz can tomatoes

  2. 1 8 oz can tomato sauce

  3. 3 tb Brown sugar

  4. 3 tb Lemon juice

  5. 1 Small onion; chopped

  6. 1 Bay leaf

  7. 1/2 ts Celery salt

  8. 1/2 ts All spice

  9. 1/2 ts Pepper

  10. 1 c Water

  11. 1/4 c Chopped parsley (fresh) ROLLS:

  12. 16 Cabbage leaves

  13. 2 lb Ground beef

  14. 1 c Cooked white rice

  15. 1 Large onion, chopped fine

  16. 1/2 c Chopped parsley

  17. 1 ts Sage

Instructions Jump to Ingredients ↑

  1. Salt and pepper Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. PLace seam side down in pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover off after first half hour. Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau


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