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1 lg Cabbage
1 lb Lean ground beef
3 tb Rice; cooked
2 tb Sugar
2 tb Grated onion
1 tb Lemon juice
1 1/2 ts Salt
1/4 ts Pepper
1/2 ts Paprika
1 lg Onion; minced
2 tb Vegetable oil
2 cn (8-oz) tomato sauce
1/3 c Brown sugar
1/4 c Lemon juice
Wash cabbage, cut out the core end, and boil whole until you can separate a few leaves; put back to boil and repeat until you have enough leaves.
Combine meat, rice, 2 tablespoons of sugar, grated onion, 1 tablespoon of lemon juice, 1 teaspoon of salt, 1/4 tsp. pepper and 1/4 tsp. paprika.
Saute minced onion with remaining 1/2 tsp. salt, 1/4 tsp. paprika and dash of pepper in hot oil in frying pan or Dutch oven for about 10 minutes. Add 2-3 tablespoons of hot water and transfer to casserole or leave in Dutch oven.
Starting at thick end, place a spoonful of meat mixture on each cabbage leaf and roll up. Place seam side down in casserole dish.
Mix tomato sauce with sugar and 1/4 cup lemon juice and pour over cabbage rolls. Cover and bake in a 325°F. oven for 2-3 hours.
Taste and add more lemon juice or brown sugar if necessary. ----- Notes: Best made and cooked day ahead and re-heated.
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