I must apologize for the quality of the pictures, as I really cannot get anything to look appealing on camera. This week I pulled out my cookbook and picked out new recipes that seemed appealing, and could fit into my diet. I never would have pictured myself making this. I did alter the spices a bit I omitted 1/2 teaspoon dill weed from the roll mixture, * denotes spices I added. I liked them, but my husband was not a fan.
Old-Fashioned Cabbage Rolls
Ingredients
Rolls
-1 medium head cabbage (3 pounds)
-1/2 pound lean ground beef
-1/2 pound ground pork
-1 can (15 ounces) tomato sauce, divided (1/2 cup)
-1 small onion, chopped
-1/2 cup uncooked long grain rice
-1 tablespoon dried parsley flakes
-1/2 teaspoon salt
-1/2 teaspoon dried basil*
-1/2 teaspoon lemon pepper*
-1/8 teaspoon cayenne pepper
Sauce
-Remaining tomato sauce
-1 can (14.5 ounces) diced tomatoes, undrained
-1/2 teaspoon sugar
-1/2 teaspoon dried basil*
-1/2 teaspoon crushed red pepper*
-1/2 teaspoon lemon pepper*
1. Cut cabbage around the root, to help separate the leaves. In a large pot or Dutch oven, cook cabbage in boiling water for 2-3 minutes, just until leaves fall off head. Set aside 12 large leaves for rolls. Cut out the thick vein from each of the leaves, forming a "V" shaped cut. Set aside remaining cabbage.
2. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley and seasonings. Place just under 1/4 cup of the mixture on each cabbage leave. Fold in sides. Fold up cut end over filling, then gently pull roll toward you to form a roll with the ends tucked underneath.
3. Slice the remaining cabbage (I only used between 1/2-2/3 of the remaining cabbage), line the previously used Dutch oven (if you have one) or a 9" x 13" rectangular baking dish. Arrange the cabbage rolls seam side down over the sliced cabbage. Combine the ingredients for the sauce; pour over the rolls. Cover and bake at 350* for 1-1/2 hours or until tender and a meat thermometer reads 160*.
Yield: 4-6 servings
Weight Watchers Points Plus: 5 points for 2 rolls, 7 points for 3 rolls
Leaf after the thick vein was cut out.
Leaf ready to be folded
Fold sides in.
Rolls ready for the pan.
Ready for the oven.
Cooked and ready to eat.
