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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I was given this recipe by my friend Ramona while we were at F. E. Warren AFB, Wyoming. She also called it Mock Stuffed Cabbage. I have made it with various ground game meats and ground turkey,too, and it turns out great every time. Tonight I am making it with Crushed Stewed Tomatoes. You can also make this with Spicy-Hot Tomato Juice instead, or Tomato Soup. It is good each way, Ramona said you just use what you have on hand. Hope you enjoy it as much as we do. Ingredients:
1 cabbage, large, shredded chunks |
1 onion, large, chopped |
2 lbs ground beef, brown and drain |
1/2 cup rice, uncooked |
2 eggs |
1 (14 1/2 ounce) can tomatoes (stewed or ready cut,can substitute tomato soup or spicy tomato juice ) |
1 (6 ounce) can tomato sauce |
2 tablespoons brown sugar (optional, i leave out) |
1 tablespoon lemon juice (optional, i leave out) |
1 garlic clove, smashed and chopped |
1 tablespoon parsley (and extra to garnish) |
salt and pepper |
Directions:
1. In a large bowl, mix onions, beef, rice, eggs, and your choice of tomatoes, ( *not the tomato sauce) and the garlic. Add the brown sugar, lemon juice if you are adding them.
2. In a large pan layer 1/2 of the chopped cabbage and then the meat mixture and top with remaining cabbage.
3. Pour tomato sauce over the top and bake in 350 degree oven covered for 2 to 2 1/2 hours. Remove cover to brown slightly.
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