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Instructions |
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Cook rice as directed substituting 1c. of water
for broth - 1/2c parsley, and butter. Set aside
to cool.
Cook ground beef w/ chopped onions & 1/8c broth
& garlic. Set aside to cool.
Cook celery w/ the rest of the broth - onion
soup. Once celery is almost soft, add 3 tbsp
flour and make into gravy.
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Mix above - 1/2 can tomato sauce, chopped
mushrooms and rest of the parsley.
Line pans with tomato sauce evenly covering the
bottom. (about 1/2 can per pan bottom)
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Remove cabbage leaves from heads or just boil
entire head for a few minutes until leaves come
off on their own. leaves need to be supple so
they don't break when rolling.
I normally use left over cabbage for slaw later
in the week. So I remove leaves then boil.
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Roll Filling into leaves and place in pans. use
rest of tomato sauce over the rolls.
cover pans w/ aluminum foil, cook 2 hours @ 350.
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| Serving
Suggestions |
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You can serve this with anything on the side- I normally would do augratin potatos or a potato salad.
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Originally Submitted
9/25/2014
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