Stuffed Cabbage Rolls


Stuffed Cabbage Rolls
  1. 12 cabbage leaves
  2. 1 1/2 lb. hamburger
  3. 1 cup uncooked instant rice
  4. 1 cup onion, chopped
  5. 8 oz. fresh mushrooms
  6. 1 tsp. salt
  7. 1/8 tsp. pepper
  8. 1/8 tsp. garlic salt
  9. 1 can (15 oz) tomato sauce
  10. 1 tsp. sugar
  11. ½ tsp. lemon juice
  12. 1 tbs. cornstarch
  13. 1 tbs. water
  1. Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
  2. Chop mushrooms into pieces and saute.
  3. Mix hamburger, rice, onion, mushrooms, salt, pepper, garlic salt and ½ cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
  4. Place cabbage rolls seam sides down in ungreased 13x9 baking dish. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350° oven until hamburger is done, about 45 minutes.
  5. Mix cornstarch and 1 tbs. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.
  6. *To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.

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