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  • Old Fashioned Cabbage Rolls PDF

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    sathy
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    An old-fashioned cabbage roll recipe calls for ground beef, ground pork, rice, tomatoes, tomato sauce, onion, parsley, salt, dill, and cayenne pepper rolled up in cooked cabbage leaves. The rolls are placed in a Dutch oven over sliced cabbage and baked covered for 1 and 1/2 hours until tender in a tomato sauce mixture. The dill-flavored cabbage rolls became a family favorite after the submitter found they liked the taste from using dill from her garden.

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    An old-fashioned cabbage roll recipe calls for ground beef, ground pork, rice, tomatoes, tomato sauce, onion, parsley, salt, dill, and cayenne pepper rolled up in cooked cabbage leaves. The rolls are placed in a Dutch oven over sliced cabbage and baked covered for 1 and 1/2 hours until tender in a tomato sauce mixture. The dill-flavored cabbage rolls became a family favorite after the submitter found they liked the taste from using dill from her garden.

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    © All Rights Reserved
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    11 views2 pages

    Old Fashioned Cabbage Rolls PDF

    Uploaded by

    sathy
    An old-fashioned cabbage roll recipe calls for ground beef, ground pork, rice, tomatoes, tomato sauce, onion, parsley, salt, dill, and cayenne pepper rolled up in cooked cabbage leaves. The rolls are placed in a Dutch oven over sliced cabbage and baked covered for 1 and 1/2 hours until tender in a tomato sauce mixture. The dill-flavored cabbage rolls became a family favorite after the submitter found they liked the taste from using dill from her garden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    OLD-FASHIONED CABBAGE ROLLS

    An abundance of dill in my garden led me to try this. My family liked the taste
    so much that from then on, I made my cabbage rolls with dill.
    —Florence Krantz, Bismarck, ND
    Prep: 25 min. • Bake: 1 ½ hours • Makes: 6 servings

    1 medium head cabbage (3 lbs.)


    ½ lb. uncooked ground beef
    ½ lb. uncooked ground pork
    1 can (15 oz.) tomato sauce, divided
    1 small onion, chopped
    ½ cup uncooked long grain rice
    1 Tbsp. dried parsley flakes
    ½ tsp. salt
    ½ tsp. snipped fresh dill or dill weed
    ⅛ tsp. cayenne pepper
    1 can (14 ½ oz.) diced tomatoes, undrained
    ½ tsp. sugar

    1. Preheat oven to 350°. Cook whole cabbage in boiling water just until the
    outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a
    small bowl, combine beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt,
    dill and cayenne; mix well.
    2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
    Place about ¼ cup meat mixture on a cabbage leaf; overlap cut ends of leaf.
    Fold in sides. Beginning from cut end, roll up. Repeat.
    3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the
    cabbage rolls seam side down over the sliced cabbage. Combine the tomatoes,
    sugar and remaining tomato sauce; pour over the rolls. Cover and bake for 1 ½
    hours or until the cabbage rolls are tender.
    2 rolls: 260 cal., 10g fat (4g sat. fat), 50mg chol., 694mg sod., 23g carb. (5g
    sugars, 3g fiber), 18g pro.

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