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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This tasty cabbage roll recipe uses tomato juice instead of tomato sauce. It has a slight tang to it from lemon juice and mint leaves. I got this recipe from my mother when she was in WW years ago. It's very tasty and well worth trying. Ingredients:
10 ounces ground beef |
2 tablespoons rice, uncooked |
1 teaspoon lemon juice |
1 teaspoon dried mint |
1 cup tomato juice |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon allspice |
1 clove garlic |
14 -16 leaves cabbage |
Directions:
1. Remove the hard core from the cabbage and wilt the leaves.
2. Line a casserole dish with two cabbage leaves.
3. Mix all the ingredients except the garlic, using only 1/2 cup of the tomato juice.
4. Roll the mixture in leaves- using approximately 1 heaping TBLS per leaf.
5. Place the rolls, seam side down, on the leaves in the dish.
6. Add the clove of garlic, remaining tomato juice and 1/2 cup of water to the dish.
7. Bake at 325*F, covered for 45-60 minutes.
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