This recipe is for Russian cabbage rolls, a traditional dish made with cabbage leaves stuffed with a mixture of ground beef, rice, and onions. The rolls are then simmered in a tomato-based sauce.
Remove core from cabbage and separate the leaves. Place leaves in large, shallow pan or pot and pour boiling water over. Let stand in hot water for 3-minutes. Remove with slotted spoon and drain.
Saute beef and onion in butter until meat is browned. Add rice, parsley and dill and season to taste with salt and pepper.
Place 2 to 3 tablespoons beef mixture in center of each cabbage leaf and roll, jelly roll fashion, tucking in ends. Place in baking pan. Blend tomato sauce, lemon juice and enough water to make 2 cups. Pour over cabbage rolls. Cover and bake at 350 degrees 45-60 minutes or until rolls are tender. Serve with sour cream.
Ingredients
Directions
Remove core from cabbage and separate the leaves. Place leaves in large, shallow pan or pot and pour boiling water over. Let stand in hot water for 3-minutes. Remove with slotted spoon and drain.
Saute beef and onion in butter until meat is browned. Add rice, parsley and dill and season to taste with salt and pepper.
Place 2 to 3 tablespoons beef mixture in center of each cabbage leaf and roll, jelly roll fashion, tucking in ends. Place in baking pan. Blend tomato sauce, lemon juice and enough water to make 2 cups. Pour over cabbage rolls. Cover and bake at 350 degrees 45-60 minutes or until rolls are tender. Serve with sour cream.
