Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
Step 2
While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
Step 3
Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
Step 4
Preheat oven to 350° F.
Step 5
To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
Step 6
Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
Step 7
Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)
Step 8
Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
Step 9
While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
Step 10
Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
Step 11
Preheat oven to 350° F.
Step 12
To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
Step 13
Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
Step 14
Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)
Your folders
food.com
5.0
(18)
2 hours
Your folders
annainthekitchen.com
4.5
(20)
1 hours, 30 minutes
Your folders
polishfeast.com
5.0
(7)
1 hours
Your folders
jennycancook.com
25
Your folders
taste.com.au
3.9
(11)
80 minutes
Your folders
jennycancook.com
15
Your folders
jennycancook.com
10
Your folders
jennycancook.com
20
Your folders
justapinch.com
5.0
(3)
4 hours
Your folders
jennycancook.com
30
Your folders
jennycancook.com
10
Your folders
jennycancook.com
25
Your folders
jennycancook.com
15
Your folders
jennycancook.com
5
Your folders
jennycancook.com
16
Your folders
jennycancook.com
15
Your folders
jennycancook.com
5
Your folders
jennycancook.com
12
Your folders
jennycancook.com
20