Cabbage Rolls
Ready In: 1 hr 40 mins
Yields: 12-16 rolls
Ingredients
- water
- 2 teaspoons salt
- 1 large head cabbage
- 1⁄2 cup cream
- 1⁄2 cup fresh breadcrumb
- 1 teaspoon salt
- 1⁄2 teaspoon allspice
- 1 lb lean ground beef
- 1 1⁄2 cups cooked pearl barley or 1⁄2 cup cooked rice
- 1⁄2 cup dark corn syrup
- 2 cups boiling water (approximately)
Directions
- Preheat oven to 400°F.
- Bring large pot of water to the boiling point and add salt.
- Core cabbage and place in boiling water. As the outer leaves become tender, peel them off and set aside to cool.
- In a large bowl, mix together well the cream, bread crumbs, ½ cup water, 1 teaspoon salt, allspice, and ground beef.
- Add the cooked barley or rice.
- Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly).
- Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350°F, and continue baking for 1 hour.
- Serve hot.
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