Home Style Cabbage Rolls

15

Home style cabbage rolls; a delicious and traditional family favorite!

[cooked-sharing]

15
Yields16 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 2 Eggs
 1 Cup Chopped Sweet Onion
 1/2 Cup Raisins (golden or black)
 2 Pounds Lean Ground Beef (ground chicken or turkey can be substituted)
 2 Tablespoons Worcestershire Sauce
 1 1/2 Cups Cooked Long Grain Rice
 1 Tablespoon Garlic Powder
 1 Tablespoon Black Pepper
 2 Tablespoons Dried Oregano, divided
 16 Large Cabbage Leaves
 1  29 Oz. Can Tomato Sauce
 1/4 Cup Brown Sugar
 1/8 Cup Lemon Juice
1

Heat oven to 350 degrees.

2

In a large stockpot, steam cabbage leaves in about 2″ of water over medium high heat until limp, about 3-4 minutes.  Drain and rinse under cold water.   With a sharp knife, cut out heavy center vein of leaves.

3

In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano.  Mix well by hand.  Add raisins and combine.

4

Place about 1/2 cup of meat mixture on each leaf.  Fold in sides and roll ends over meat.

5

Place stuffed cabbage rolls in a large (I use a 12″ x 16″ x 2″ pan for  16 rolls) but if you are cutting the recipe in half, use a 9″ x 12″ x 2″ baking dish.

6

In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls.  Sprinkle with remainder of the dried oregano.

7

Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.

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Related Link: http://www.cleanfreshcuisine.com/?p=4324

Ingredients

 2 Eggs
 1 Cup Chopped Sweet Onion
 1/2 Cup Raisins (golden or black)
 2 Pounds Lean Ground Beef (ground chicken or turkey can be substituted)
 2 Tablespoons Worcestershire Sauce
 1 1/2 Cups Cooked Long Grain Rice
 1 Tablespoon Garlic Powder
 1 Tablespoon Black Pepper
 2 Tablespoons Dried Oregano, divided
 16 Large Cabbage Leaves
 1  29 Oz. Can Tomato Sauce
 1/4 Cup Brown Sugar
 1/8 Cup Lemon Juice

Directions

1

Heat oven to 350 degrees.

2

In a large stockpot, steam cabbage leaves in about 2″ of water over medium high heat until limp, about 3-4 minutes.  Drain and rinse under cold water.   With a sharp knife, cut out heavy center vein of leaves.

3

In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano.  Mix well by hand.  Add raisins and combine.

4

Place about 1/2 cup of meat mixture on each leaf.  Fold in sides and roll ends over meat.

5

Place stuffed cabbage rolls in a large (I use a 12″ x 16″ x 2″ pan for  16 rolls) but if you are cutting the recipe in half, use a 9″ x 12″ x 2″ baking dish.

6

In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls.  Sprinkle with remainder of the dried oregano.

7

Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.

Home Style Cabbage Rolls
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