9 de noviembre de 2016


For the cabbage rolls:
12 leaves cabbage
1 cup cooked white rice (you could also use brown rice)
1 egg, beaten
¼ cup milk
¼ cup diced onion
1 pound extra-lean ground beef
salt to taste
black pepper to taste
4 cloves minced garlic
1 tablespoon garlic salt
1 tablespoon onion powder
For the sauce:
1 (15 ounce) can tomato sauce (I went with Hunt’s; go with the no salt added tomato sauce if you are worried about sodium content)
3 tablespoons brown sugar
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
(1) Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
(2) In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.
(3) Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 F for 75 minutes.

No hay comentarios: