Рецепт Cabbage Rolls From Trisha Yearwood
Cabbage Rolls From Trisha Yearwood
I just love cabbage rolls and have only ever made them in a crockpot since I thought that was the best way to get the cabbage soft. Until I tried this recipe from Trisha Yearwood’s Cookbook! And, funny thing happened, we actually liked the cabbage a little bit more “al dente” as the Hubby referred to it! So, go. Now. And try this recipe, it was quick to put together and I only made a few slight variations to the original!
Cabbage Rolls From Trisha Yearwood
INGREDIENTS:
- 1 pound ground beef
- 1 cup Brown Minute Rice-cooked
- 1/2 cup grated Parmesan cheese
- 1/2 teaspon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1-8 ounce can stewed tomatoes
- 2 heads green cabbage
- 9 cups water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 2 bay leaves
- 1-12 ounce can tomato juice
DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, mix the beef, rice, Parmesan cheese, salt, pepper, cinnamon and tomatoes. Set aside.
Wash and core the cabbage. Bring a large stockpot filled with 8 cups of the the water, sugar, lemon juice, vinegar and bay leaves to boil. Blanch the cabbage in the boiling water for 5 minutes, or just until softened. Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage.
Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll, enclosing all the filling. Place the cabbage rolls, seam side down, closely together in a 9 x 13 shallow baking dish.
In a small bowl, combine the tomato juice with the remaining 1 cup water and pour mixture over the cabbage rolls. Cover the pan with aluminum foil and bake for 45-50 minutes, or until the meat is well done.