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Cabbage rolls

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Ingredients/Components

cinnamon - 1 tsp
salt - 2 tsp
stick butter, melted - 1 item
lemon juice - 1/4 c
minced garlic - 1 Tbsp
raw rice - 1 c
ground chuck - 1 lb
large head cabbage - 1 item

How to make cabbage rolls:

Rinse rice in warm water and drain. Add to meat, butter and spices; mix well. Core cabbage and boil in large pan until leaves easily separate. Lay 3 to 4 leaves on bottom of 2-quart saucepan. Reserve a few to lay on top after leaves are rolled.

Onto each leaf, place 1 heaping tablespoon of meat-and-rice mixture and roll firmly. Place cabbage rolls neatly in rows, making several layers. After all cabbage leaves are rolled, place reserved one on top. Put a saucer or plate upside-down on top of rolls to hold them down. Pour 1 1/2 cups boiling water over them and cover with lid. Let come to a boil, reduce heat and cook slowly for about 1 hour. The last 15 minutes of cooking, add the lemon juice. Remove rolls to platter. Serve hot.

Recipe categories: Main dish, Casseroles, Pork.

Rating:

Average rating: 4, total votes: 6

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