Total Time: 1 hr 15 mins | Yield: 5 to 6 Servings
These rolls are to die for! They are the perfect treats to serve pretty much any time of the day. Enjoy!
For the Filling:
8-10 cabbage leaves
1 pound of lean ground beef
1 teaspoon of salt
1 1/2 teaspoons of pepper
1/2 medium onion, finely chopped
1 c of rice
1/2 c of milk
2 cloves of garlic crushed
1 beaten Egg
cheese of your choice for toppings
For the Sauce:
1 8 ounces can of tomato sauce
1 tablespoon of brown sugar
2 tablespoons of ketchup
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
Step 1: Place a large pot with salted water on the stove and turn the heat to high. Bring the water to a boil.
Step 2: In a medium mixing bowl, add the milk and egg. Beat until well mixed and creamy.
Step 3: In the same bowl with egg-milk mixture, add the ground beef, garlic, rice, onion, salt, and pepper. Stir until well combined.
Step 4: In another mixing bowl, add the ketchup, tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
Step 5: Remove the core of the cabbage and place it into the pot with boiling water. Cook for about 5 minutes or until the leaves fall apart.
Step 6: Use tongs to remove the cabbage from the pot and remove about 8 to 10 leaves, then allow them to cool at room temperature.
Step 7: Fill each leaf with about 4 tablespoons of the meat mixture, then roll each cabbage leaf.
Step 8: Spread a layer of the sauce on the bottom of a casserole dish and arrange the rolls over. Spread the rest of the sauce on top of the rolls.
Step 9: Cover with foil and place it inside the oven. Bake for 1 hour at 175 degrees C or 350 degrees F.
Step 10: Remove the rolls from the oven and sprinkle grated cheese over the top.
Step 11: Serve hot. Enjoy!
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