STUFFED CABBAGE ROLLS
This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added ketchup and wine to develop flavor. A long running family favorite.
Provided by SharleneW
Categories Rice
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
- Cool; separate leaves and set aside.
- Melt butter in a skillet and sauté onions until they are golden.
- Put half of the onions in a bowl with the ground beef.
- Mix in the rice and allspice with our hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
- Simmer for 15 minutes.
- Stir in burgundy wine.
- Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
- Fold leaf over to enclose meat and roll up folding sides inches.
- Place rolls, seam side down in a baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.
Nutrition Facts : Calories 295.8, Fat 13.6, SaturatedFat 7, Cholesterol 54.6, Sodium 753.5, Carbohydrate 29.2, Fiber 5.7, Sugar 14.2, Protein 16.5
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