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Stuffed Cabbages Rolls

Stuffed Cabbages Rolls

 Stuffed Cabbages Rolls


1 medium cabbage (3 lbs.)
1/2 lb. raw ground pork
1/2 lb. raw ground pork
1 can (15 oz.) tomato sauce, divided
1 small onion, chopped
1/2 cup raw long ground pork – mixed grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon freshly chopped dill or dill weed
1/8 teaspoon cayenne pepper
Diced tomatoes, drained None) 1 can (14-1/2 oz.)
1/2 teaspoon sugar


Boil the cabbage in boiling water until the outer leaves easily separate from the head. Set aside 12 large sheets for rolls. Combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper in a small bowl and mix well.
Cut out the thick veins on the underside of the leaf and make a V-shaped cut. Place about 1/4 cup of the meat mixture on top of the cabbage leaves. Fold the edges of the cut leaves together. Fold the page. Start at the cut end and roll up. repeat.

Slice the remaining cabbage. Place in a casserole dish. Arrange the cabbage rolls, seam side down, on top of the sliced ​​cabbage. Mix tomatoes, sugar, and remaining tomato sauce. Pour over the buns. Cover and bake at 350 degrees until cabbage rolls are tender.

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