Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 2 medium heads cabbage; 1 1/2 lb. ground beef; 1/2 lb. ground pork; 2 eggs; 1/2 c. chopped onion; 1 tsp. garlic powder; 3/4 c. raw rice; 2 tsp. salt; 1 Tbsp. parsley; 1 c. shredded Parmesan cheese; 1 tsp. chicken bouillon; 1 (28 oz.) can tomato puree; water; 2 to 3 Tbsp. sugar

14 ingredients

1 steps

Ingredients

2 medium heads cabbage
1 1/2 lb. ground beef
1/2 lb. ground pork
2 eggs
1/2 c. chopped onion
1 tsp. garlic powder
3/4 c. raw rice
2 tsp. salt
1 Tbsp. parsley
1 c. shredded Parmesan cheese
1 tsp. chicken bouillon
1 (28 oz.) can tomato puree
water
2 to 3 Tbsp. sugar

Directions

1

Core cabbage heads and place in boiling water until leaves loosen. Pull apart leaves and cut out the vein. Mix all ingredients together except the puree, water and sugar. Place one heaping tablespoon of mixture on each cabbage leaf. Roll up and place open edge down in large roaster with lid. Layer cabbage rolls on top of each other. Pour equal parts of puree and water to cover cabbage rolls. Sprinkle with sugar. Cover roaster and bake at 350° for 3 to 4 hours. Makes approximately 2 dozen.