Ingredients
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4 cups rice, cooked (I use brown rice)
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12 ounces ground beef
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1 medium onion, finely chopped
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1/4 cup green pepper, finely chopped
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2 teaspoons garlic, finely chopped
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1 (1 1/4 ounce) pkt. sodium free beef bouillon (I use Herb ox brand, in green and yellow box)
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1/2 teaspoon ground allspice (I use fresh, and grind my own)
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1/2 teaspoon thyme
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1 egg
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1 (28 ounce) can roma tomatoes, in sauce (I crush the tomatoes with my fingers when I take them out of the can)
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1 (28 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1/2 teaspoon salt
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1/2 teaspoon fresh ground pepper
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1/2 teaspoon fresh ground pepper
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1/2 teaspoon celery salt
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3 tablespoons dried onion flakes (you can use 3 T. fresh onion or 1 tsp. onion powder instead)
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1 head cabbage (you won't use the whole head)
Instructions
- Put cabbage leaves in hot water, and bring to boil. Drain. Set aside.
- Cook rice according to directions (Do NOT overcook). Set aside.
- Place ground beef in a large bowl. Set aside.
- Finely chop onion, green pepper, and garlic. (You can use your food processor or blender if your in a hurry).
- Grind the allspice, if you are using fresh.
- Add chopped onion, green pepper, garlic, beef bouillon, allspice, thyme, celery salt and ground pepper to the bowl with the ground beef. Mix well.
- Add egg, and mix well.
- Add rice, and mix well.
- To make the sauce:
- In a large pot add Roma tomatoes with sauce, tomato sauce and tomato paste.
- Add instant onion, salt, pepper and brown sugar. Let come to boil, then turn down to medium, cover pot and cook for about 15 minutes.
- Take about 2 tablespoons of meat mixture and place on cabbage roll. fold sides over meat, then roll up into a roll. Place rolls side by side, in a 9x13" baking pan. Continue rolling the leaves until the mixture is gone.
- Cover rolls with sauce.
- Preheat oven to 350.
- Sprinkle some additional celery salt and pepper on top before placing in the oven.
- Bake for 1 hour.