Beef Cabbage Roll-Ups

Photo: psfreeman

This version of classic cabbage rolls is delicious served over rice or noodles. Recipe published in Country Woman September/October 2003.

Yield: 6 servings
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Ingredients

  • 1 head(s) cabbage
  • 1 large potato, peeled and shredded
  • 1 large carrot, shredded
  • 1/2 cup(s) finely chopped celery
  • 1/2 cup(s) finely chopped green pepper
  • 1/2 cup(s) finely chopped onion
  • 2 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 pound(s) lean ground beef (90% lean)
  • 2 8-ounce can(s) tomato sauce
  • 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried parsley flakes

Preparation

  1. • Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.)
  2. • In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
  3. • Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
  4. • Place in a greased 13-in. x 9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160° and cabbage is tender.
January 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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