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Mom's Cabbage Rolls
A family favorite for any time of year. |
Prep: 30 minutes
Cook: 1 hour
Servings: Serves 8-10
| 1 |
pound lean ground beef |
| 1 |
large head of cabbage |
| 3 |
cups rice, cooked |
| 1/2 |
medium onion, chopped |
| 1 |
Tbsp. dried parsley |
| 1 |
can (15 oz.) tomato sauce |
| 1 |
can (8 oz.) tomato sauce |
| 1 |
can Rotel diced tomatoes and green chiles |
| -- |
cajun seasoning, salt, and pepper to taste |
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Cut out the core of the cabbage. Par-boil the head of cabbage in a large pot of boiling water. Remove leaves from water as they loosen from cabbage head and soften. |
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Mix ground beef, rice, onion, and parsley together in a bowl. Add cajun seasoning, salt, or pepper to taste. |
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In a separate bowl, mix two cans of tomato sauce and can of Rotel. Add 3/4 cups of this sauce to the meat mixture. |
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Fill each cabbage leaf with meat mixture. Roll up and secure with a toothpick. Place in a 9 x 13 inch pan. |
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Pour remaining sauce over top of cabbage rolls. Cover with foil and bake for 1 hour at 350°F. |
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| Need help with this recipe? Go to:
Ground Beef Basics |
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