Stuffed cabbage rolls

   Components

• 12 cabbage results in


• 1 glass prepared brown rice


• 1/4 cup well sliced onion


• 1 large egg cell, gently beaten


• 1/4 glass excess fat-free dairy


• 1/2 tsp sea salt


• 1/4 teaspoon pepper


• 1 pound slim soil meat (90Per cent toned)


• SAUCE:

1 can (8 oz .) tomato sauce

1 tablespoon brown sweets

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire marinade

Guidelines

• In batches, prepare food cabbage in cooking h2o 3-5 minutes or right up until sharp-soft. Empty cool a little. Cut the dense vein from the foot of every single cabbage leaf, making a V-molded minimize.


• Within a big pan, combine rice, onion, ovum, milk products, sodium and pepper. Include beef mix casually but completely. Spot about 1/4 mug meat mixture on every cabbage leaf. Draw jointly cut ends of leaf to overlap retract around stuffing. Collapse in ends and roll-up.


• Spot six moves in a 4- or 5-qt. crock pot, seam part straight down. Inside a bowl, mixture marinade components dump half of the marinade above cabbage rolls. Top with remaining rolls and sauce. Make, covered, on very low 6-8 hrs or until finally a temperature gauge placed in meat says 160° and cabbage is tender.

What exactly is the menu for your sauce?

Gone exactly by recipe

a good way to complete the cabbage is always to freeze it, thaw and cut the v degree and roll as always. the cabbage can be very flexible and there is absolutely no boiling in the leaves :)

I made these just as mentioned. These people were wonderful! The entire family liked them.