Post by freaknasty on Feb 1, 2011 16:46:22 GMT -5
3 T olive oil
2 large onion
2 lbs ground beef (venison can be substituted)
2 cups uncooked rice (prepare and set aside)
3 cloves garlic
1 lg can of dices tomatoes
Worcestershire sauce
1 Lg. head of cabbage
Cook the rice and set aside
In a large dutch oven or skillet add oil, coursely chopped onion and cook until just tender, add the groud meat and garlic, cook until no longer pink, break up into a crumble texture, add a few splashes of the Worcestershire sauce and the can of dices tomatoes and simmer 15-20 mins. Remove from stove and let cool.
Once cool start mixing the rice into the meat until you have a happy medium, not to much rice, not to much meat. You will be able to tell once mixing together. You may have rice left over.
Now to prep the head of cabbage, remove the core and place in a large stock pot with lid, add @ 1-2 inches of water and heat on high to create a steam bath, what you want to accomplish is to steam off one cabbage leaf at a time from the head, they will peel off easily as the steam. You can pull them out of the pot one at a time and prepare or take several and place on a platter.
Once the cabbage leaves have been steamed place one down (thick side toward yourself)and place a generous scoop of the meat/rice mixture in the "pocket" and start to roll, tuck the ends inward and finish rolling until you have a stuffed cabbage roll. Place in a large baking dish, repeat until all the meat mixture is gone. I cover the top of the dish with several extra cabbage leaves for baking, alum. foil will work fine too.
Heat oven to 350 degs and bake for 45 mins, remove and serve.
2 large onion
2 lbs ground beef (venison can be substituted)
2 cups uncooked rice (prepare and set aside)
3 cloves garlic
1 lg can of dices tomatoes
Worcestershire sauce
1 Lg. head of cabbage
Cook the rice and set aside
In a large dutch oven or skillet add oil, coursely chopped onion and cook until just tender, add the groud meat and garlic, cook until no longer pink, break up into a crumble texture, add a few splashes of the Worcestershire sauce and the can of dices tomatoes and simmer 15-20 mins. Remove from stove and let cool.
Once cool start mixing the rice into the meat until you have a happy medium, not to much rice, not to much meat. You will be able to tell once mixing together. You may have rice left over.
Now to prep the head of cabbage, remove the core and place in a large stock pot with lid, add @ 1-2 inches of water and heat on high to create a steam bath, what you want to accomplish is to steam off one cabbage leaf at a time from the head, they will peel off easily as the steam. You can pull them out of the pot one at a time and prepare or take several and place on a platter.
Once the cabbage leaves have been steamed place one down (thick side toward yourself)and place a generous scoop of the meat/rice mixture in the "pocket" and start to roll, tuck the ends inward and finish rolling until you have a stuffed cabbage roll. Place in a large baking dish, repeat until all the meat mixture is gone. I cover the top of the dish with several extra cabbage leaves for baking, alum. foil will work fine too.
Heat oven to 350 degs and bake for 45 mins, remove and serve.
