German Cabbage Rolls
Yield
servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| sauce | |||
| 28 | ounces |
tomatoes, canned
|
|
| 8 | ounces |
tomato sauce
|
|
| 3 | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
celery salt
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| rolls | |||
| 16 | each |
cabbage leaves
|
* |
| 2 | pounds |
ground beef
|
|
| 1 | cup |
long grain rice
cooked |
*
|
| 1 | large |
onions
finely chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
sage
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| sauce | |||
| 809.2 | ml/g |
tomatoes, canned
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 45 | ml |
brown sugar
|
|
| 45 | ml |
lemon juice
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
celery salt
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
water
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| rolls | |||
| 16 | each |
cabbage leaves
|
* |
| 907.2 | g |
ground beef
|
|
| 237 | ml |
long grain rice
cooked |
*
|
| 1 | large |
onions
finely chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 5 | ml |
sage
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Mix sauce ingredients in saucepan and simmer 30 minutes.
Blanch large head of cabbage in boiling water for 3 minutes.
Peel off 16 leaves. (May have to dip in water again to get all leaves off).
Mix ground beef, rice, onion, parsley and spices well.
Pat down in bowl. Cut into 16 (like cutting pie).
Place meat mixture on cabbage leaf and fold up.
May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold.
Place seam side down in pan.
Make all rolls.
Pour sauce over all.
Top with crushed gingersnap crumbs (12 to 14 cookies worth).
Bake covered at 350℉ (180℃) F for 1 hour.
Take cover off after first half hour.
