CSA Share Week 7

June 16, 2021
Beets
Carrots
Garlic
Cabbage Leaves
Tinygreens
Tiny Cilantro
Oregano
Celery
Bouquet

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Old Fashion Cabbage Rolls
by Taste Of Home


Ingredients

  • 1 medium head cabbage (3 pounds)

  • 1/2 pound uncooked ground beef

  • 1/2 pound uncooked ground pork

  • 1 can (15 ounces) tomato sauce, divided

  • 1 small onion, chopped

  • 1/2 cup uncooked long-grain rice

  • 1 tablespoon dried parsley flakes

  • 1/2 teaspoon salt

  • 1/2 teaspoon snipped fresh dill or dill weed

  • 1/8 teaspoon cayenne pepper

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1/2 teaspoon sugar

Directions

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

  • Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

  • Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

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