Cabbage was on sale at the supermarket for a price too good to pass up so I bought 2 heads, one for making cole slaw and the other for Cabbage Rolls. I thought I'd keep the recipe simple with a basic ground beef and rice mixture.
- 1 lb. lean ground beef
- 1 cup cooked white rice
- 1 egg lightly beaten
- 1/4 cup milk
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- salt and pepper to taste
Combine all ingredients and mix well.
- 1 15 oz. can diced tomatoes
- 1 Tblsp. tomato paste
- 1 tsp. Worcestershire sauce
Combine ingredients in a small bowl and mix to distribute tomato paste throughout. Set aside.
Peel leaves off the cabbage, you'll need about 12 leaves. With a small paring knife, cut out the thick part of the stem from each leaf.
Bring a pan of water to a boil and add leaves a few at a time, cook until just lightly tender.
Place about ¼ cup of meat mixture in center of cabbage leaf. Roll up starting with cut end, fold in the sides and continue rolling. Repeat until all the filling is used.
Spread a small amount of tomato mixture in a shallow casserole or baking dish. Place the cabbage rolls seam side down in dish and pour remaining tomato mixture over all. Cover and bake at 350º F for about 1 hour.
If using a slow cooker, set it on low and cook for 6 to 7 hours.