Beazell's Cook Book

Rachel's Cabbage Rolls by Rachel Giroir

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4 lbs of ground meat
1 large can of diced tomatoes
1 can of plain tomato sauce
1 large can of basil and garlic tomato sauce
5 spaghetti noddles
3 cups of season blend
1 large head of cabbage or
1 1/2 cups of raw rice
Beazells to taste

Boil head of cabbage upside down, just to soften leaves. Cut around the core and peal leaves off. Try not to tare leaves.
Mix ground meat, plain tomato sauce, season blend, season to taste (Beazell's). Mix. If unsure of seasoning make small patty and fry it. Season to taste. Then add rice. Mix. Lay cabbage leaf flat. Grab hand full of meat, place it in middle close to stem, Fold sides and roll. Use a piece of spaghetti noodle to hold the cabbage closed. (Don't want anyone choking on toothpick & it's kid friendly). Layer the bottom of pot and start new layer. (I used 1 big magelite pot for this much.) take what ever cabbage you have left and cut it up and throw in pot. Pour diced tomatoes & flavored tomato sauce in pots. Fill with water until cabbage rolls are almost covered. Put lid on pot. Put in over on 350 for 2 hours. After about 45 minutes take pot out and mix juice up and poor on top of cabbage that is not under juice. Put back in.

I also freeze cabbage rolls in small containers. Lol I hope y'all enjoy!

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