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Beef And Rice Wrapped In Cabbage Leaves

Ingredients

1 large head cabbage, cored
1 (15-ounce) can diced tomatoes
1 pound ground beef
cup minced onion
2 garlic cloves, minced
1 cup minced fresh parsley
1 teaspoon seasoned salt
1 teaspoon pepper
1 egg
1 cup rice
cup vegetable oil
1 (1-quart) can tomato juice
cup vegetable oil
Salt to taste
Pepper to taste

Details

Makes: 20


Method

Combine the cabbage with water to cover in a large pot and boil until the leaves pull away from the head. Remove the leaves from the pot as they separate. Let cool slightly. Cut out the center vein of each leaf.


Drain the tomatoes, reserving the liquid. Combine the drained tomatoes, ground beef, onion, garlic, parsley, seasoned salt, pepper, egg, rice and ¼ cup oil in a bowl and mix well. Spoon a small amount of the mixture onto the thickest end of a cabbage leaf. Roll the leaf once, tuck in the ends and roll to enclose the filling. Repeat the process until all of the ground beef mixture is used.


Coarsely chop any remaining cabbage and spread over the bottom of a large pot or Dutch oven. Arrange the cabbage rolls on the chopped cabbage.


Combine the reserved liquid, tomato juice, ¼ cup oil and salt and pepper to taste in a bowl and mix well. Pour over the cabbage rolls, adding water if necessary to cover the rolls.


Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and cook for 1 hour. Reduce the heat to medium-low and cook for 30 minutes longer.

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