Recording the journey…and knitting

Cabbage rolls! March 27, 2012

This is a great meal, it does take a bit of prep and time.  I have made with beef, meatloaf mix (beef and pork), and chicken.

1 head of cabbage

1 lb ground beef

1/2 cup instant rice (or already made rice)

2 15oz (1 28 oz will work too) cans of tomato sauce (crushed tomatoes are my preferred)

1 med chopped onion

1 cup fresh chopped mushroom

1 Tb caraway seeds

1 pressed clove of garlic

1 tsp lemon zest

Salt and pepper to tast

2 tsp sugar

2 tsp lemon juice

2 Tb corn starch

2 Tb water

First step is to bring a pot of water to boil with a little salt.  Core the head of cabbage, carefully put the head in the boiling water.  When the first leaf is loosening up from the head, carefully remove and continue until you have at least 12 limp cabbage leaves, this time I used 15. Let drain.

Mix Ground beef, rice, 1/2 cut of the tomato sauce, salt, pepper, garlic, caraway seeds, and lemon zest, onion, and mushroom.  Place about 1/4 to 1/3 cup  (I use 1/4) of the ground beef mix at the steam of a cabbage leaf, roll the leaf around the beef mix, tucking in the sides as you roll.  Place the roll seam side down in an ungreased baking dish.

Mix remaining tomato sauce, sugar, and lemon juice; pour over cabbage rolls and bake at 350 deg until done (about 45 min).

Carefully pour the liquid from the baking dish into sauce pan. Mix corn starch and water and stir into the cabbage liquid.  Heat to boiling and stir until thickened.  Serve sauce with rolls!

I served this dinner with pirogi, caramelized onions and mushrooms.


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