STUFFED CABBAGE ROLLS:
1 heads (2 lb size) cabbage
1 1/2 to 2 lb. lean ground chuck
1 1/2 cups chopped onion
seasoning:
1 tsp. salt
+ 1/2 tsp. celery salt
½ cup
ketchup
1 eggs
1/4 cup
crushed unsalted crackers
sauce:
1 x 12oz. bottle
chilli sauce
6
oz) grape jelly
Bring a large saucepan of water to the boil. Cut out
and discard hard centre core from the cabbage and submerge the whole head in the
boiling water. Let it stand for 5 minutes, or until the leaves are softened and
flexible and can be removed easily from the head. Drain cabbage leaves and count
the number of leaves that are there.
Combine ground beef with seasoning ingredients in a
bowl. Mix with hands until mixture is well combined. Scoop out about ¼ cup of
meat mixture and form each into a roll, 3-inch long and 1-inch wide. Use the
rest of beef mixture to make into the same number of rolls as the cabbage
leaves; then place each roll on a leave. Fold top of leaf over meat, then fold the
sides in and roll up. Repeat process with the rest of the rolls. Arrange rolls,
seam-side down, on a greased 12 x 2 ¼ -inch roasting pan; then spread chopped
onion evenly on top of cabbage rolls.
Preheat oven to 375 degrees F. In a saucepan, combine chilli sauce, grape
jelly with ¼ cup water and cook gently over medium heat, stirring to melt
jelly. Taste and adjust seasoning. Pour sauce over cabbage rolls. Cover baking
pan with foil and bake cabbage rolls for 1 hour. At the end of cooking time, remove
foil, brush rolls with sauce from pan. Continue to bake, uncovered, for 40
minutes longer, or until sauce is thick and syrupy and cabbage rolls are
glazed.
No comments:
Post a Comment