• Amish Favorites - 07

    From Dave Drum@1:2320/105 to All on Fri May 3 16:08:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Cabbage Rolls
    Categories: Greens, Vegetables, Beef, Pork, Rice
    Yield: 4 Servings

    1 md Head cabbage
    1 1/2 c Chopped onion; divided
    1 tb Butter
    29 oz (2 cans) Italian stewed
    - tomatoes
    4 cl Garlic; minced
    2 tb Brown sugar
    1 1/2 ts Salt; divided
    1 c Cooked rice
    1/4 c Ketchup
    2 tb Worcestershire sauce
    1/4 ts Black pepper
    1 lb 90% lean ground beef
    1/4 lb Mild Italian sausage
    1/2 c V8 juice; opt

    In a Dutch oven, cook cabbage in boiling water for 10
    minutes or until outer leaves are tender; drain. Rinse in
    cold water; drain. Remove eight large outer leaves
    (refrigerate remaining cabbage for another use); set
    aside.

    In a large saucepan, saute 1 cup onion in butter until
    tender. Add the tomatoes, garlic, brown sugar and 1/2 ts
    salt. Simmer for 15 minutes, stirring occasionally.

    Meanwhile, in a large bowl, combine the rice, ketchup,
    Worcestershire sauce, pepper and remaining onion and salt.
    Crumble beef and sausage over mixture and mix well.

    Remove thick vein from cabbage leaves for easier rolling.
    Place about 1/2 cup meat mixture on each leaf; fold in
    sides. Starting at an unfolded edge, roll up leaf to
    completely enclose filling. Place seam side down in a
    skillet. Top with the sauce.

    Cover and cook over medium-low heat for 1 hour. Add V8
    juice if desired. Reduce heat to low; cook 20 minutes
    longer or until rolls are heated through and a thermometer
    inserted in the filling reads 160?F/70?C.

    Yield: 4 servings.

    Recipe by: Beverly Zehner, McMinnville, Oregon

    From: http://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Not for troglodytes to whom a mall pretzel with mustard is radical.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)