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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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SINCE our three daughters are now away from home, I cook just for the two of us. However, sometimes I like to prepare larger amounts while I'm in the kitchen so I can freeze some for later. These cabbage rolls make a hearty and tasty meal when accompanied by slices of old-fashioned rye bread. Lucille Proctor Panguitch, Utah Ingredients:
4 large cabbage leaves |
1/4 pound ground turkey or beef |
1/4 pound bulk pork sausage |
1/4 cup chopped onion |
1/2 cup cooked rice |
1 teaspoon worcestershire sauce |
1/2 teaspoon dijon mustard |
1 egg |
1 cup tomato juice |
2 tablespoons brown sugar, optional |
Directions:
1. In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.
2. Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish.
3. Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings.
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