Cabbage Leaves, Stuffed

by on May 31, 2013
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1/4 CU onions
8 large cabbage leaves
1 TBL carrot (julienne strips or grated)
2 TBL celery (chopped)
1 TBL Parmesean (grated)
1 TBL Rougella (grated)
1/2 LB hamburger
1/2 CU brown rice
1/4 CU vegetable or meat stock

1. Saute onions till transluscent
2. Add hamburger and scramble, continuing to cook until hamburger starts to brown.
3. Drop cabbage leaves into large pot of boiling water
4. Add celery and carrots and cook 4 minutes more
5. During Step 4 (after Step 3 has boiled for about 2 minutes) remove cabbage leaves and place in bowl of ice water
6. Remove cooked onions, burger and veggies to a glass bowl, and set aside
7. Start Rice cooking
8. While rice cooks, remove the cabbage leaves from the ice water and pat dry
9. Slice leaves into wide strips, and place leaves in bottom of rounded bowl, fanning out in four directions.
10. Finish cooking rice (slightly al-dente) then mix together with cooked vegetables and hamburger
11. Use ice cream scoop or 1/4 CU measuring cup to place compressed mix into center of cabbage leaves
12. Fold over leaves making the bundle as tight as possible and place (folded edges down) into baking dish
13. Top with your choice of red sauce and sprinkle with cheese of your choice (reserving some for dressing the plate)
14. Bake @ 325 degrees for 15 minutes
15. Put on plate and garnish around the edges with red sauce and cheese from step 13.

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