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These easy, mildly spicy-hot stuffed cabbage
rolls are sure to become a family favorite that can be served
year-round.
Mom's Cabbage Rolls
- 1 pound lean ground beef
1 large head of cabbage
3 cups cooked rice
1/2 medium onion, chopped
1 tablespoon dried parsley
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (10-ounce) can Rotel diced tomatoes and green chiles
Cajun seasoning, salt, and pepper to taste
- 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.
- Mix ground beef, rice, onion, and parsley
together in a bowl. Add cajun seasoning, salt, or pepper to taste.
- 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.
- Fill each cabbage leaf with meat mixture.
Roll up and secure with a toothpick. Place in a 9 x 13 inch pan.
- Pour remaining sauce over top of cabbage
rolls. Cover with foil and bake for 1 hour at 350°F (175°C).
Serves 8 to 10.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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