Cabbage Rolls C/p
- 1 lg Cabbage head
- 2 lb Beef; ground
- 1 ts Salt
- 1/4 ts Pepper
- 1 cn Tomatoes; whole in puree,
- -1 lb. 12 ozs.
- 1 c Rice; cooked
- 1/3 c Brown sugar
- 2 Beef bouillon cubes
- 1/4 ts Pepper
- 2 tb Mixed pickling spice
To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate
leaves from head. Season meat with salt and pepper and 1/2 cup tomato
liquid; add rice and mix well. Place tomatoes and remaining tomato liquid
into removable liner; add sugar, then bouillon cubes, pepper and the
pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons
meat mixture into center of each cabbage leaf; fold leaf, envelope style,
over meat mixture. Place cabbage rolls in tomato sauce in liner. Place
liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or
on high 5 to 6 hours. Remove pickling spices.
Posted to MM-Recipes Digest by "Robert Ellis" on
Feb 3, 1998
leaves from head. Season meat with salt and pepper and 1/2 cup tomato
liquid; add rice and mix well. Place tomatoes and remaining tomato liquid
into removable liner; add sugar, then bouillon cubes, pepper and the
pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons
meat mixture into center of each cabbage leaf; fold leaf, envelope style,
over meat mixture. Place cabbage rolls in tomato sauce in liner. Place
liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or
on high 5 to 6 hours. Remove pickling spices.
Posted to MM-Recipes Digest by "Robert Ellis"
Feb 3, 1998
