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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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This recipe comes from my mother with a few revisions. Even she agreed that they were better. Once you make these, they are the only cabbage rolls that you'll want from now on. Ingredients:
1 large cabbage |
3 lbs lean ground beef |
1 egg |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1 teaspoon black pepper |
1 cup uncooked rice |
1 1/2 cups uncooked small shell pasta (orzo or acini de pepe) |
3/4 cup water |
2 cans plain spaghetti sauce (not chunky) |
1 (500 g) container sour cream (use plain yogurt for low-fat equivalent) |
Directions:
1. Cut out core of cabbage and simmer in water to soften leaves to separate.
2. (A splash of vinegar prevents that cabbage smell from taking over your house) Mix all filling ingredients together.
3. Run softened cabbage leaves under cold water and drain for easy handling.
4. Put desired amount of filling onto a cabbage leaf and roll up.
5. Place in a large roasting pan that has been sprayed with cooking spray.
6. Mix spaghetti sauce and sour cream together and pour over cabbage rolls and put on cover.
7. Place in oven at 325 degrees for 3-3 1/2 hours.
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