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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe from my girlfriend, Star, many years ago. It's still a favorite. The recipe calls for meat drippings, but if you don't have any, you can use olive oil. Time does not include time to cook the rice. Ingredients:
2 cups ground beef |
1/4 cup onion, diced |
2 tablespoons meat drippings |
1/2 cup celery, diced |
6 large cabbage leaves |
1/2 cup water |
1 cup cooked rice |
1 teaspoon horseradish |
1 teaspoon prepared mustard |
1 egg, beaten |
1/4 cup tomato puree |
1 cup sour cream |
Directions:
1. Heat oven to 350ºF.
2. Brown meat and onions in drippings over low heat.
3. Remove from heat.
4. Mix thoroughly, celery, rice, horseradish, mustard and egg.
5. Cook cabbage leaves for 3 minutes in boiling salted water; drain.
6. Place mixture in leaves.
7. Roll.
8. Fasten with toothpicks.
9. Place close together in greased baking dish.
10. Mix water and tomato puree.
11. Pour over cabbage rolls.
12. Cover.
13. Bake 30 minutes.
14. Remove cabbage rolls.
15. Pour sour cream into liquid remaining.
16. Serve over cabbage rolls.
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