Hungarian cabbage rolls 2

Hungarian cabbage rolls 2
No votes yet

Hungarian cabbage rolls 2 ingredients

  • 2 qt water
  • 12 large Green cabbage leaves, about
  • -1 pd.
  • 1 c Cooked carrot, cooked
  • 1⁄4 c Raw brown rice
  • 1 Egg; beaten lightly
  • 1 1⁄2 c Tomato juice
  • 1 med Onions
  • 1⁄4 t Salt
  • 1⁄4 t Fresh ground pepper
  • 2 clv Garlic, cruched

Cooking Hungarian cabbage rolls 2

1. Preheat oven to 325°F.
2. Boil 2 quarts of water in a large saucepan or dutch oven.
3. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes.
4. Drain and cool leaves.
5. Pureei carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf.
6. Tuck ends in and roll up jelly roll style.
7. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls.
8. Cover and bake 1 hour; uncover and cook for an addional 30 minutes.
9. Food exchanges per servings: 2 lean meat exchanges + 1 starch exchange + 1 vegetable exchange cho: 20g; pro: 16g; fat: 6g; cal: 197; low-sodium diet: omit salt.
10. Substitute unsalted tomatoe juice and unsalted canned tomatoes.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.