Sunday, February 20, 2011

Stuffed Cabbage Rolls Tonight

Trying to eat more veggies and more healthy.  These turned out really good.  We served them on rice!


Ingredients: Makes 10 large or 20 small rolls
1 large green cabbage
1 pound ground chuck
1/2 pound ground veal
3/4 cup raw white long grain rice
1 stick butter
1 bunch Italian parsley
1 yellow onion
1 egg
4 cloves garlic
2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1/2 tsp cayenne pepper
1 quart beef broth (or water)
1 cup water
1 can crushed tomatoes (28oz)
*Should cook for 2 hours at 350 degrees F., but check after an hour and add more water if they seem to dry)

Layer dutch oven with extra cabbage leaves.  Layer next with loops of onion.  Than ½ can of crushed tomatoes.  Layer rolled cabbage rolls.  Then insert extra cabbage leaves where needed to keep rolls from moving and fill holes in the layers.  Add another layer of onions and tomatoes.  Then layer 5 more cabbage rolls.  Fill holes with cabbage leaves.  Add a container of beef stock, or chicken stock, or water.  If you use stock then add another can of water to the pot.  Cook at 350 for 1 hour.  Check water level and add more water if needed.   Then cook for another hour at 350 degrees.

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