Main Course




  • 1 large cabbage
  • 1 cup uncooked rice
  • 1 cup beef stock
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 red onion, chopped
  • 1 lb ground beef
  • 1 egg, beaten
  • pepper
  • 1 (14 oz .) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Directions

    1. Remove core through cabbage.
    2. In deep pot or even bowl, place cabbage and pour boiling water right into hollow of core, and then cover completely with boiling hot water.
    3. Let stand a few minutes until eventually leaves are supple.
    4. Drain, then individual leaves carefully.
    5. Trim hard rib in bottom of each leaf.
    6. Set leaves to one side.
    7. Line bottom of 12 goblet casserole with cabbage decorations and any torn or very small leaves.
    8. In saucepan, combine rice, stock and salt.
    9. Bring to help boil and cook designed for 1 minute.
    10. Cover and remove from warm; let stand for 20 to 30 a matter of minutes or until liquid is absorbed.
    11. In skillet, heat butter.
    12. Saute onion until tender but not brown leafy, about 4 minutes.
    13. Add beef and cook, stirring often, until meat is delicately browned.
    14. Stir into rice and permit stand until cool.
    15. Stir within egg.
    16. Place 1 or 2 spoonfuls of steak mixture on each patch leaf and roll up, tucking in stops.
    17. In casserole, arrange rolls during layers, seasoning each covering with pepper.
    18. In saucepan, put together remaining ingredients.
    19. Bring to skin boil, stir well and put over cabbage rolls.
    20. Cover and also bake in 350 F. (180 C) oven for 2 hours or until sore. (If rolls seem too dry out, add a little hot water to help casserole during baking.) Helps make about 24 cabbage moves.

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