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Kosher Cabbage Rolls

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Cabbage

  2. Filling

  3. 2 lbs 908g / 32oz Ground beef

  4. 2 Eggs

  5. 1/2 cup 80g / 2.8oz Rice

  6. 6 tablespoons 90ml Ketchup

  7. Sauce

  8. 1 -- ¥

  9. 2 1/2 Can tomatoes

  10. 1 Tomato sauce

  11. 1 Lemon - juice of

  12. 1/2 cup 80g / 2.8oz Brown sugar

  13. 2 cups 125g / 4.4oz Onions - sliced (large)

  14. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Combine filling ingredients. To prepare cabbage, cut larger outer leaves from cabbage. Trim thick center vein, if necessary. Immerse leaves in boiling water. Steam for 2 to 3 minutes.

  2. Remove carefully. Divide filling mixture equally on 16 leaves. Fold leaves loosely around meat mixture allowing for expansion.

  3. Place rolls and sauce ingredients in large roaster or Dutch oven.

  4. Bake in 350F oven for about 3 hours. Cover for the first hour, then bake uncovered. Baste frequently.

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