CABBAGE ROLLS:
Prep Time: 30 min. / Cook Time: 20-30 min.
6 cups cooked instant rice
head of cabbage
1/2 to 1-lb. ground beef, ground turkey
or ground sausage
1 quart stewed tomatoes
1 cup shredded cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees. Cut and remove the stem and core of the cabbage. Peel off the outer leaves. You'll need one full leaf per serving.
It's a good idea to peel off a few extra leaves just in case one tears when stuffing. Cook cabbage leaves in a pot of salted boiling water until just tender. Remove leaves.
Prepare instant rice according to package directions. Puree' tomatoes and add to the rice. Crumble the meat into a pan of boiling water and boil just till done.
Drain off the greasy water and blot meat dry with a paper towel. Add meat to the rice mixture. Add salt and pepper to taste and mix all ingredients together.
Put 1/4 cup rice mixture in the center of each cabbage leaf. Roll leaf secure with either string or a toothpick.
Place stuff cabbage rolls in a 9 x 13-inch baking pan. After all the cabbage leaves have been stuffed, pour the rice mixture over the rolls and fill the pan.
Top with shredded cheese and put into oven until cheese melts. Serve Immediately.
Enjoy:
Prep Time: 30 min. / Cook Time: 20-30 min.
6 cups cooked instant rice
head of cabbage
1/2 to 1-lb. ground beef, ground turkey
or ground sausage
1 quart stewed tomatoes
1 cup shredded cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees. Cut and remove the stem and core of the cabbage. Peel off the outer leaves. You'll need one full leaf per serving.
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It's a good idea to peel off a few extra leaves just in case one tears when stuffing. Cook cabbage leaves in a pot of salted boiling water until just tender. Remove leaves.
Prepare instant rice according to package directions. Puree' tomatoes and add to the rice. Crumble the meat into a pan of boiling water and boil just till done.
Drain off the greasy water and blot meat dry with a paper towel. Add meat to the rice mixture. Add salt and pepper to taste and mix all ingredients together.
Put 1/4 cup rice mixture in the center of each cabbage leaf. Roll leaf secure with either string or a toothpick.
Place stuff cabbage rolls in a 9 x 13-inch baking pan. After all the cabbage leaves have been stuffed, pour the rice mixture over the rolls and fill the pan.
Top with shredded cheese and put into oven until cheese melts. Serve Immediately.
Enjoy: