Difference between revisions of "Cabbage Rolls"
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
RealRecipes (talk | contribs) |
||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
| + | {{recipesummary|Image=[[File:Golubzi5.jpg|300px]]}} | ||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | === | + | ==Description== |
| − | + | Cabbage rolls <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=263-264}}</ref> <ref>{{cite book|last=Yearwood|first=Trisha Espe|title=Home Cooking with Trisha Yearwood |year=|publisher= Clarkson Potter/Publishers New York |isbn=978-0-307-46523-8|pages=84}}</ref> is a traditional common side for North American dinners. | |
| − | |||
| − | |||
| − | == | + | ==Ingredients== |
| − | + | *1/2 pound lean ground beef | |
| − | + | *1 cup long-grain white rice, cooked | |
| − | + | *1/2 tsp salt | |
| − | + | *1/4 tsp pepper | |
| + | *1/4 tsp ground cinnamon | ||
| + | *1/4 tsp ground cloves | ||
| + | *18 oz can stewed tomatoes | ||
| + | *2 heads green cabbage | ||
| + | *9 cups water | ||
| + | *2 tbsp sugar | ||
| + | *1 tbsp lemon juice | ||
| + | *1 tbsp vinegar | ||
| + | *2 bay leaves | ||
| + | *12 oz can tomato juice | ||
| − | == | + | ==Procedure== |
| − | # | + | # Warm oven to 350 degree F. |
| − | # | + | # Combine beef, rice, salt, pepper, cinnamon, cloves and tomatoes. |
| − | # | + | # Rinse and core cabbage. |
| − | # | + | # In a large pot, fill with 8 cups of water, sugar, lemon juice, vinegar and bay leaves. Boil. |
| − | # | + | # Soften cabbage by leaving in water for ~5 minutes. |
| − | # Place | + | # Drain cabbage then leave to cool. |
| − | # | + | # Peel a few leaves from the cabbage. |
| − | + | # Take 1/4 cup of beef mixture and roll in each leaf. | |
| − | # | + | # Fold in sides and roll over. |
| − | # | + | # Place cabbage roll in a baking pan, seam side facing down. |
| − | + | # Combine tomato juice and 1 cup of water and pour over the cabbage rolls in the baking pan. | |
| + | # Enclose baking pan with aluminum foil. | ||
| + | # Bake for ~47 min. | ||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | [[Category:North American cuisine]] | ||
[[Category:Arabian Meat Dishes]] | [[Category:Arabian Meat Dishes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 16:20, 15 August 2012
| Cabbage Rolls | |
|---|---|
 |
Description
Cabbage rolls [1] [2] is a traditional common side for North American dinners.
Ingredients
- 1/2 pound lean ground beef
- 1 cup long-grain white rice, cooked
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 18 oz can stewed tomatoes
- 2 heads green cabbage
- 9 cups water
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 2 bay leaves
- 12 oz can tomato juice
Procedure
- Warm oven to 350 degree F.
- Combine beef, rice, salt, pepper, cinnamon, cloves and tomatoes.
- Rinse and core cabbage.
- In a large pot, fill with 8 cups of water, sugar, lemon juice, vinegar and bay leaves. Boil.
- Soften cabbage by leaving in water for ~5 minutes.
- Drain cabbage then leave to cool.
- Peel a few leaves from the cabbage.
- Take 1/4 cup of beef mixture and roll in each leaf.
- Fold in sides and roll over.
- Place cabbage roll in a baking pan, seam side facing down.
- Combine tomato juice and 1 cup of water and pour over the cabbage rolls in the baking pan.
- Enclose baking pan with aluminum foil.
- Bake for ~47 min.
References
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 263-264. ISBN 13:978-0-7432-4626-2.
- ↑ Yearwood, Trisha Espe. Home Cooking with Trisha Yearwood. Clarkson Potter/Publishers New York. pp. 84. ISBN 978-0-307-46523-8.
