Stuff Cabbage Rolls
Cabbage Rolls My mother use to make these for me and my sister growing up. I use to thick they were so big and it was fun that I had my very own roll and she would accompany this rolls with her homemade corn cakes. This is my version on cabbage rolls the tomatoes sauce is sweet with a little spice.
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INGREDIENTS
NutritionFilling
- 1⁄2lb ground beef
- 1⁄2lb sweet italian ground pork
- 2
- 1⁄2cup green pepper
- 1chopped jalapeno pepper, deseeded
- 1chopped red jalapeno chile, deseeded
- 1⁄3
- 1
- 1 1⁄4teaspoons salt
- 1 1⁄4
- 1⁄2
- 1⁄4cup milk
Sauce
- 6 -8
- 1(8 ounce) can tomato sauce
- 1(14 1/2 ounce) can stewed tomatoes
- 1tablespoon brown sugar
- 1
- 2tablespoons apple cider vinegar
- 1tablespoon salt
- 1teaspoon pepper
- 1⁄4cup chopped fresh parsley
- 1⁄4cup water
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DIRECTIONS
- Bring a large pot of water to boil . Boil cabbage leaves in the boiling water about 2-3 minutes. Drain well. Cook rice keep it a little firm not all the way cook. (The rice will cook the rest of the way from the steam from the cabbage rolls).
- In a large mixing bowl, combine all filling ingredients together. Mix well. Place 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, burrito style. Place in a baking dish or Dutch oven.
- For the sauce in a saucepan, Combine all ingredients except the parsley, in a saucepan and simmer for about 2 to 3 minutes. Pour sauce over the rolls. Save some of the sauce for reserve when the rolls are done.
- Bake 350 F degree cover for 2 hours. Once done pour the reserve sauce over the rolls and serve.
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