Pat’s Special Loose Cabbage Rolls2006-09-22
- Course: Main Dishes
Cabbage is often prepared by boiling, usually as part of soups or stews similar to borscht (beet soup). Boiling tenderizes the leaves, and releases sugars, and develops the characteristic “cabbage” aroma.
- 1 1/2 pound ground beef
- 1 large onion
- 1/2 medium bell pepper, chopped
- 2 celery ribs, chopped
- 1/2 cup raw rice
- salt and pepper to taste
- 1 head cabbage, sliced
- 1 can ROTEL brand tomatoes or tomatoes in chilies
- 1 can V-8 juice (hot and spicy)
- 3/4 cup water
Sauté the meat, onion, pepper, and celery until the meat is brown. Remove from heat.
Add rice and salt and pepper to taste.
Grease a 2 quart casserole lightly. Layer alternately the sliced cabbage and meat mixture in the 2 quart casserole.
Pour the V-8 juice over top.
Add one can of ROTEL tomatoes and 3/4 cup water.
Cover and cook in oven at 350 degrees for 1 1/2 hours.