Easy Cabbage and Beef Rolls
Makes 10 rolls
Photo: avlxyz (CC BY-SA 2.0)
Cabbage leaves wrapped around a filling of ground beef, instant rice, mushrooms, and onion, baked in tomato sauce and finished with a thickened tomato sauce.
Directions
- Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well.
- Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/3 cup of meat mixture in center of each cabbage leaf. Fold 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8-inch baking dish. Combine remaining tomato sauce, sugar, and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour.
- Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth; stir into tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.
- Remove 10 outer leaves of the cabbage. Cover the leaves with boiling water; cover and let stand 10 minutes. Drain well.
- Combine 1/2 cup tomato sauce with the ground beef, mushroom stems and pieces, instant rice, chopped onion, salt, pepper, and garlic powder, mixing well.
- Place 1/3 cup of the meat mixture in the center of each cabbage leaf. Fold 2 opposite ends over, and place the rolls seam side down in a lightly greased 8-inch baking dish.
- Combine the remaining tomato sauce, sugar, and lemon juice; pour over the cabbage rolls.
- Cover and bake at 350 degrees for 1 hour.
- Remove the cabbage rolls to a serving platter; drain the tomato sauce mixture into a saucepan.
- Combine the cornstarch and water, stirring until smooth; stir into the tomato sauce mixture.
- Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
- Pour over the cabbage rolls.
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