1 head cabbage
1 pound ground beef
1 onion, chopped
Butter
1/2 cup rice
1/4 cup chopped parsley
1/4 cup chopped dill
Salt, pepper
1 (6-oz) can tomato sauce
1/4 cup lemon juice
Sour cream
Instructions:Remove core from cabbage and separate the leaves. Place
leaves in large, shallow pan or pot and pour boiling water
over. Let stand in hot water for 3-minutes. Remove with
slotted spoon and drain.
Saute beef and onion in butter until meat is browned. Add
rice, parsley and dill and season to taste with salt and
pepper.
Place 2 to 3 tablespoons beef mixture in center of each
cabbage leaf and roll, jelly roll fashion, tucking in ends.
Place in baking pan. Blend tomato sauce, lemon juice and
enough water to make 2 cups. Pour over cabbage rolls. Cover
and bake at 350 degrees 45-60 minutes or until rolls are
tender. Serve with sour cream. Makes 6 servings.
1 pound ground beef
1 onion, chopped
Butter
1/2 cup rice
1/4 cup chopped parsley
1/4 cup chopped dill
Salt, pepper
1 (6-oz) can tomato sauce
1/4 cup lemon juice
Sour cream
Instructions:Remove core from cabbage and separate the leaves. Place
leaves in large, shallow pan or pot and pour boiling water
over. Let stand in hot water for 3-minutes. Remove with
slotted spoon and drain.
Saute beef and onion in butter until meat is browned. Add
rice, parsley and dill and season to taste with salt and
pepper.
Place 2 to 3 tablespoons beef mixture in center of each
cabbage leaf and roll, jelly roll fashion, tucking in ends.
Place in baking pan. Blend tomato sauce, lemon juice and
enough water to make 2 cups. Pour over cabbage rolls. Cover
and bake at 350 degrees 45-60 minutes or until rolls are
tender. Serve with sour cream. Makes 6 servings.
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