Ingredients
- 1 medium head cabbage
- 1 1/2 cups uncooked white rice
- 1.5# ground beef
- 2 tablespoons butter
- 1 onion, chopped
- salt and pepper to taste
- 1 (46 fluid ounce) can tomato juice
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste. Brown ground beef, drain off grease and add to the rice mixture.
- Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
- Cover and bake in preheated oven for 2 hours.
- ** I like to add a bit of rinsed sauerkraut to the filling....
I am making this right now! I'm making enough for 6 people to have TWO full meals plus. If I have enough of the cabbage leaves left, I am going to making some cabbage rolls in a white sauce that my father-in-law showed me how to make about 5 years ago.
ReplyDeleteI also wanted to add that I'm adding basil to my meat mixture as my maternal Grandmother told me a long time ago that she uses that and it is essential to the taste (maybe more of the German version.....).
ReplyDeleteAnother deviation to the above recipe that I do is a can of diced tomatoes along with the tomato juice as my husband loves tomatoes.