Cabbage leaves stuffed with ground beef, rice and tomatoes, baked in a sweet and tangy tomato sauce.
Servings: 6 (2 each)
- 1/2 lb. lean ground beef
- 3 c. cooked long grain white rice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 (14.5 oz.) can diced tomatoes
- 2 heads green cabbage
- 8 c. water
- 2 T. granulated sugar
- 1 T. lemon juice
- 1 T. vinegar
- 2 bay leaves
- 2 1/2 c. tomato juice (I use V8 juice)
- Preheat oven to 350 degrees. In a large bowl, mix beef, cooked rice, salt, pepper, cinnamon, cloves and tomatoes; set aside.
- Wash and core the cabbages. Bring a large stockpot filled with 8 cups of water, sugar, lemon juice, vinegar and bay leaves to a boil. Blanch each cabbage separately for 5 minutes, turning the cabbage over half way through the cooking time. Drain the cabbages in a colander, let cool, then carefully peel 12 leaves from the cabbages.
- Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll, enclosing all the filling. Place cabbage rolls, seam side down, closely together in a 9 x 13 x 2-inch shallow baking pan.
- Pour the tomato juice over the cabbage rolls. Cover the pan with foil and bake for 45-50 minutes or until the meat is well done.
- Cook's Note: We use two heads of cabbage to get the 12 biggest leaves possible.