Serving Size :
6 Preparation Time :0:30
Categories :
Beef
Amount Measure
Ingredient -- Preparation Method
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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.
Description:
"A simple
basic recipe."
Start to Finish Time:
"1:30"
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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.
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