
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 1 large Cabbage 15 Ounce(s) Can Tomato Sauce, divided 1 Pound(s) Ground Beef 4 Ounce(s) Can Mushrooms, undrained 1/2 Cup(s) Uncooked Instant Rice 1/2 Cup(s) Chopped Onion 1/4 Teaspoon(s) Salt 1/8 Teaspoon(s) Pepper 1/8 Teaspoon(s) Garlic Powder 1 Teaspoon(s) Sugar 1/2 Teaspoon(s) Lemon Juice 1 Tablespoon(s) Cornstarch 1 Tablespoon(s) Water |
Directions: Remove 10 outer leaves of cabbage. Cover leaves with boiling water;
cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato
sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture
in center of each cabbage leaf. Fold 2 opposite ends over, and place
rolls, seam side down, in a lightly greased 8 inch baking dish.
Combine remaining tomato sauce, sugar and lemon juice; pour over
cabbage rolls. Cover and bake at 350F degrees for 1 hour. Remove
cabbage rolls to a serving platter; drain tomato sauce mixture into a
saucepan. Combine cornstarch and water, stirring until smooth, stir
intoo tomato sauce mixture. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute. Pour over cabbage rolls.
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SOURCE: Southern Livin |
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