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Categories:
cabbage lean ground beef egg Worcestershire sauce salt black pepper rice shell pasta water sauce sour cream
Viewed: 64 - Published at: 5 years agoIngredients
- 1 large cabbage
- 3 lbs lean ground beef
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup uncooked rice
- 1 12 cups uncooked small shell pasta (orzo "or" acini de pepe)
- 34 cup water
- 2 cans plain spaghetti sauce (not chunky)
- 1 (500 g) container sour cream (use plain yogurt for low-fat equivalent)
Method
- Cut out core of cabbage and simmer in water to soften leaves to separate.
- (A splash of vinegar prevents that cabbage smell from taking over your house) Mix all filling ingredients together.
- Run softened cabbage leaves under cold water and drain for easy handling.
- Put desired amount of filling onto a cabbage leaf and roll up.
- Place in a large roasting pan that has been sprayed with cooking spray.
- Mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover.
- Place in oven at 325 degrees for 3-3 1/2 hours.
