salt, pepper, oregano, garlic powder, parsley, basil to taste
4 or 5 bay leaves
3 - 4 lbs lean ground beef
or 3 lbs lean ground beef & 1 lb ground pork
Instructions
This recipe is perfect for a large crowd as it makes 24 or more cabbage rolls.
You can easily freeze them in a container. When you are ready to use them again, simply add a bit of water to the dish, either microwave or oven and heat until steaming.
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Add meat to a bowl, beaten egg, onions and rice. There's only one way to get this mixed well and it is to do it with your hands, until all is combined.
Form about a ½ cup mixture into a ball and place on plate until all the meat is ready.
Place whole cabbage in a large pot add water to ¼ of the pot. Let water come to a boil and reduce heat, cook for 15 minutes or so. Drain in collander and let cool.
In a large roaster, add tomato sauce to cover bottom of pan and half of the spices, mix well.
If you have a very large roaster you may need another can of tomato sauce/stewed tomatoes.
Remove cooled cabbage and set on a plate, stem side down. Gently peel each leaf and insert meat ball at stem of leaf and roll it, tucking sides in, place in tomato mixture.
When all the rolls have been placed, you may be left with additional cabbage. Cut in wedges and place on top of the rolls. Sprinkle remainder of spices and pour the rest of the tomato sauce on top.
Bake at 325f for 3-4 hours.
Serving
Suggestions
With potatoes and other veggie.
Originally Submitted
6/13/2011
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