Stuffed Cabbage


Stuffed Cabbage
  1. 1 medium head of cabbage
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Using a large pot, boil the cabbage head in 2 inches of water for about 5 minutes. Let cool, then separate the leaves carefully trying not to rip them.
  4. Brown the ground beef.
  5. Allow all ingredients to cool.
  6. Fold the ground beef, rice, and 1/2 the tomatoes together.
  7. Use about 1/4 cup of mixture in each cabbage leaf, wrap the leaf around the mixture. Place in a tin baking pan. Sprinkle remaining tomatoes over the cabbage rolls.
  8. Will make about 4 small baking pans of stuffed cabbage rolls, can be frozen.
  9. Bake thawed cabbage rolls for 45 minutes at 350 degrees. Serve hot.
Paul Homlish's recipes
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