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Thursday, July 28, 2011

Cabbage Rolls

12 large cabbage leaves
Filling: 1 ½# ground chuck
¾ C cooked rice
½ C finely chopped onion
1 egg
1 tsp. salt and 1 tsp. pepper
½ tsp. garlic salt
1 tsp. Worcestershire sauce
½ C milk.
Sauce: 1 8 oz. can tomato sauce
1 can finely diced tomatoes
2 TBS sugar
2 TBS cider vinegar
1 tsp. Worcestershire sauce
½ C water
2 TBS cornstarch mixed with ¼ C cold water

Drop cabbage leaves in boiling water for about 3 minutes; remove and drain. Combine beef, rice, onion, egg, salt, pepper, garlic salt, Worcestershire sauce and milk. Mix well. Form oblong pieces of meat mixture; put in center of cabbage leaf and roll up. Place loose side down in baking dish. Make sauce; combine all sauce ingredients, mix well, then pour over cabbage rolls. Bake at 350* for 40-50 minutes. Remove rolls and place pan juices over medium heat; stir in cornstarch mixture; bring to boil and stir until thickened.
These are very tasty, and pretty easy to make.

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