Cabbage Rolls with Beef

A perfect dish for a chilly day.  This cabbage rolls recipe began as a Hungarian recipe and has been adapted everywhere.

• 1 head cabbage
• 1 large potato,peeled and shredded
• 1 large carrot, shredded
• 1/2 finely chopped celery-cup
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 2 eggs beaten
• 2 cloves garlic,minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound lean ground beef
• 2 8 ounce cans tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon parsley flakes

METHOD

Cook cabbage in boiling water just until outer leaves begin to fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V shaped cut. Set aside.  (Refrigerate remaining cabbage for cole slaw - it will only be paritally cookerd.)

Preheat oven to 350°F.

In a large bowl combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper.Crumble ground beef over mixture and mix well,

Shape into 12 logs which will fit inside cabbage leaves.  The leaves should be larger, so you can fold.   Place 1 log on each cabbage leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling, secure with toothpick.

Place in a greased 13x9x2-inch baking dish. Pour tomato sauce over rolls.  Sprinkle the basil and parsley on top.

Cover and bake in preheated 350°F oven for 35 minutes or utnil a meat thermometer reads 160° and cabbage is tender.

Serves: 4 - 6

 

Contributor: Roger Manley

recipe from www.inmamaskitchen.com      back to cabbage article - more recipes

top of page