A variation to cabbage rolls. Just as tasty but less hassle. Makes 6 servings

1 tbsp Oil 15 mL
1-1/2 lb Ground Beef 750 g
2 Onion, chopped 2
1 Garlic clove, minced 1
1 tsp Salt 5 mL
1/4 tsp Pepper 1 mL
14 oz can Tomato sauce 398 mL
19 oz can Tomatoes 560 mL
1/2 cup Uncooked rice 125 mL
4 cups Shredded cabbage 1 L

In skillet, heat oil; add beef and cook, stirring until meat is no longer pink. Add onions, garlic, salt, pepper, tomato sauce and tomatoes. Bring to boil and add rice; cover, reduce heat and simmer for about 10 minutes or until rice is partially cooked.

Spread half of the cabbage in greased 12x8 inch [3 L] baking dish. Cover with half of the meat mixture. Repeat layers.

Cover with foil and and bake 325°F [160°C] 1-1/2 hours or until cabbage is tender.

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