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Cabbages Rolls


Cabbages Rolls



1 medium head cabbage (3 pounds)

1/2 pound raw ground beef

1/2 pound raw ground pork

1 can (15 ounces) tomato sauce, divided


1 little onion, chopped

1/2 glass raw long grain rice

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon clipped new dill or dill weed


1/8 teaspoon cayenne pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 teaspoon sugar

Cabbages Rolls


Cook cabbage in bubbling water fair until external clears out drag absent effectively from head. Set aside 12 huge takes off for rolls. In a little bowl, combine the hamburger, pork, 1/2 container

tomato sauce, onion, rice, parsley, salt, dill and cayenne; blend well.


Cut out the thick vein from the foot of each leaf, making a V-shaped cut. Put almost 1/4 container meat blend on a cabbage leaf; cover cut closes of leaf.Overlap in sides. Starting from the cut

conclusion, roll up. Repeat.

Slice the remaining cabbage; put in a Dutch broiler. Organize the cabbage rolls crease side down over cut cabbage.Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.

Cover and prepare at 350° until cabbage rolls are delicate, 1-1/2 hours.

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