In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Thursday, May 9, 2013


Serving Size  : 6     Preparation Time :0:30

Categories    : Beef


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12             whole  cabbage leaves -- boiled in salted water for three minutes, drained

  1              pound  ground beef

     3/4           cup  cooked rice

     1/2           cup  onion -- finely chopped

  1              whole  egg

  2          teaspoons  salt

  1           teaspoon  pepper

     1/2           cup  milk

  8             ounces  tomato sauce

  14 1/2        ounces  diced tomatoes -- undrained

  3        tablespoons  sugar

  2        tablespoons  vinegar

     1/2           cup  water

  2        tablespoons  cornstarch

     1/4           cup  water


Mix ground beef, rice, onion, egg, salt, pepper and milk together well. 


Divide the mixture between the 12 drained cabbage leaves.  Roll the cabbage leaves to enclose the mixture and seal with a tooth pick.


Place cabbage packets in baking dish.  Preheat oven to 350 F.


Mix tomato sauce, diced tomatoes and juice, sugar, vinegar and 1/2 c water together and then pour over the cabbage rolls.


Bake for 40-45 minutes. 


Remove cabbage rolls from the baking dish to a serving platter,. Remove the tooth picks.


Drain the liquid from the baking dish into a sauce pan.  Place over mediun heat.


Mix cornstarch and 1/4 c water together well then slowly blend into the liquid mixture.  Stirring as you bring it to a boil and the mixture thickens.


Pour over the cabbage rolls and serve.


Refrigerate leftovers.



  "A simple basic recipe."

Start to Finish Time:


                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 368 Calories; 22g Fat (53.6% calories from fat); 17g Protein; 26g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 1029mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

NOTES : This recipe could be done with any variety or mixture of ground meats. 

No comments:

Post a Comment