Title: Cabbage Rolls
Categories: Vegetable
Yield: 1 Servings
| 1 | | Large head of cabbage |
| 3 | | Bay leaves |
| 2 | lb | Lean ground beef (or beef & |
| 2 | | Large onions; chopped |
| 1 | | Large bell pepper; chopped |
| 3 | | Cloves garlic; minced |
| 12 | oz | Tomato sauce |
| 28 | oz | Tomatoes |
| | | Salt |
| | | Pepper |
| | | Oregano |
| | | Basil |
| | | Thyme |
| 16 | oz | Stewed tomatoes |
Separate cabbage leaves and steam over boiling water to which the bay
leaves have been added. Steam the leaves just long enough to soften so
that they can be easily rolled. Cool and remove hard veins from leaves. For
stuffing, saute onions, pepper and garlic in a little oil until just
tender. In a separate pan, saute meat until done. Add 2/3 of the onion mix
to the meat and the other ingredients (except the 16 oz. can of stewed
tomatoes). Cook and stir until mixture is reduced and rather thick. Stuff
each cabbage leaf with about 1/4 cup of meat mixture and roll tightly. (You
may have to use 2 leaves if they aren't very big.) Place rolls in oiled pan
that is small enough to hold the rolls in shape. Mix the remaining can of
stewed tomatoes with the onion mix and add additional seasonings. I usually
simmer this for a few minutes and check the flavor. Pour this sauce over
the rolls. Cover & bake at 350 degrees for 45 minutes. Mrs. Panno's recipe
calls for the addition of day old bread, moistened and squeezed dry. I omit
the bread since this is more like a spaghetti sauce than meat loaf mix. I
usually serve these with a salad, crusty bread and buttered potatoes (that
part's not Italian,but the potatoes go very well with it.) Sorry that there
are no specific measurements on the seasonings, but I am usually very
heavy-handed with the garlic, oregano & basil. This recipe can also be made
in a casserole form to serve a crowd, I've layered chopped
cabbage,meat,cabbage & sauce in a casserole and it works fine. If you do it
this way you can feed an army! I'm looking forward to trying the soup your
way, but, lets face it, it's almost 90 today. It'll be a while before I
make split pea soup again. Judy/Sweatin' in Richmond*TX