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Categories:
cabbage cider vinegar ground beef long grain rice salt pepper white sugar eggs white onion ketchup celery carrot tomatoes brown sugar cookies lemon juice salt
Viewed: 15 - Published at: 7 years agoIngredients
- 1 head cabbage
- 4 tablespoons cider vinegar
- 2 lbs ground beef (chuck, uncooked)
- 3/4 cup raw long-grain rice, cooked
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 teaspoons white sugar, divided
- 3 large eggs, beaten
- 1 cup white onion, diced and divided
- 1/2 cup ketchup
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 (29 ounce) can whole tomatoes
- 2 tablespoons brown sugar
- 8 gingersnap cookies, crushed
- 1/2 cup lemon juice
- salt and pepper
Method
- Core cabbage and separate leaves (about 18 leaves).
- Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
- Gently pour into colander to drain and rinse under cold water.
- Place beef in a large bowl.
- Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
- Mix to combine.
- Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
- Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
- Place rolls on top of vegetables in pan.
- Coarsley chop tomatoes and pour in saucepan.
- Add rest of sugar, brown sugar, gingersnaps and lemon juice.
- Heat at slow simmer until sauce is heated through.
- Sauce should have a sweet and sour taste.
- Add more salt and pepper if you wish at this point.
- Pour sauce over cabbage rolls and cover baking pan.
- Bake at 350 degrees Fahrenheit for 2 hours.
- Notes:
- This dish can be frozen before baking, then thawed and baked when needed.
- You could also divide this recipe and freeze half the rolls and sauce for another meal.
