Thursday, May 23, 2013 5:44 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995 		About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Russian Recipes  Victoria's Russian Cabbage Rolls
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Victoria's Russian Cabbage Rolls recipe to your favorite Save to favorite   Discuss Victoria's Russian Cabbage Rolls recipe Write a comment   Print Victoria's Russian Cabbage Rolls recipe Print this recipe   Email Victoria's Russian Cabbage Rolls recipe to friend Email this recipe
  Victoria's Russian Cabbage Rolls
  Category: Russian Recipes
  Author: Jessamae
  Date: 12/13/2001
  Hits: 598
Ingredients:
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.
Rate this recipe:  
Featured Recipe
» Almond Chicken
Category: Oriental Recipes
Hits: 441
Rating:rating: (2.8)(2.8)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.