Stuffed cabbage rolls #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage (select one with loose leaves) | |
| 1 | cup | Minced onion |
| 2 | tablespoons | Oil |
| ½ | cup | Uncooked rice |
| 2 | tablespoons | Ketchup |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Ground beef |
| ¼ | cup | Beef consomme |
| 3 | cups | Tomato juice |
| 1 | hour. | |
Directions
Cook cabbage in boiling, salted water for 5 minutes. Drain. Saute onion in oil; add rice, garlic, ketchup, salt and pepper. Cook 2-3 minutes on medium, stirring. Add beef and cook 3-5 minutes. Remove from heat and add consomme. Separate cabbage leaves. Using a slotted spoon, place 1 rounded tablespoon of meat mixture on each leaf. Roll and secure with a toothpick.
Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350 for MRS BILLY RAY CRISP (SARA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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