Cabbage Rolls
Ingredients:
- 1 head cabbage, about 1-1/2 pounds
- 1 pound lean ground beef
- 1/2
pound ground pork
- 3/4 cup cooked rice
- 1 egg, lightly beaten
- 1
teaspoon thyme
- 1 tablespoon chopped parsley
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- 1 16 ounce can tomato sauce
Directions:
- Remove core from cabbage. Remove any blemished leaves.
- Put cabbage in a
3 quart micro proof casserole. Add 1/4 cup water.
- Cover with plastic
wrap and cook on high for 6 minutes.
- Cool cabbage slightly.
Separate leaves. Remove tough centers from 6 to 8 of the large outside
leaves.
- Combine ground beef, pork, rice, egg, thyme, parsley,
garlic, salt and pepper; mix.
- Divide mixture among the 6 to 8 large
cabbage leaves.
- Wrap leaves tightly around mixture.
- Line bottom
of a 3 quart micro proof casserole with some of the leftover cabbage
leaves.
- Place cabbage rolls on top of loose leaves.
- Cover with remaining
cabbage. Top with butter.
- Pour tomato sauce over top.
- Cover and
cook on medium for about 30 minutes or until meat is cooked and rolls
are fork tender.
- Remove and let stand, covered, 5 minutes.
- Discard the
top loose cabbage leaves before serving.
Ground Beef Recipes