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Cabbage Rolls

8 lg White cabbage leaves

Tomato Sauce:
2 c Canned smooth tomato sauce
1 ts Sugar
1 tb Chopped fresh oregano

Filling:
1/4 lb Ground pork
1/2 lb Ground beef
1/3 c Chopped onion
1 c Canned tomatoes; with juice
1/3 c Long-grain rice
1 tb Worcestershire sauce
1 tb Chopped fresh oregano
1/2 c Water
1 Salt; to taste
1 Freshly-ground black pepper; to taste
1/2 c Grated white cheddar cheese


Removed the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in salted water for 30 seconds and lay out to cool. Combine the Tomato Sauce ingredients, bring to a boil, and set aside. Preheat oven to 375 degrees. In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese. Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes. This recipe yields 4 servings.


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