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MyCookbook Member: COOYON
Recipe Category: Beef
Recipe Preparation Level: moderate
The trick to getting cabbage rolls is getting cabbage with big leaves and a good size head.
Start a pot of water with salt boiling.
I use a knife to cut the leaf from the center piece. Get as many as you can because some will give you trouble, better to have extra.
Put those in that pot of boiling water and once it boils again.. turn it off and let them sit for about 2-3 minutes to soften up (this lets you roll them without breaking the leaf)
OK,,, the mix.. have some rice cooked and ready.
Take the ground beef (I like chuck about 2 lbs) and put that in a big bowl. Add salt, cayanne, tony's and a little celery salt. Add some finely chopped onion and garlic..Yea, almost forgot, add about 2 tablespoons of tomato paste too.. Mix dat..
Add 1 egg and enough rice (I would say about 1 1/4 cup). Mix dat up.
Your leaves aught to be soft enough now. Take a leaf and put enough to make a little roll about 4"x 2" in the middle. Take sides of the leaf and fold on top of the meat, take the leaf edge facing you and fold that on top also, then, roll that till you run out of leaf and toothpick to hold close.
You should get at least a dozen of the rolls out of that mix. Put that in a baking dish with high sides (I use glass, but any should be ok)
OK, now the sauce to simmer in.
In a bowl, put the rest of that small can of tomato paste, add one small can of V-8 juice and one can of Rotel tomatos (or diced stewed tomatos), 1 teaspoon of beef soup base and wisk that till the paste has dissolved with the rest of the stuff.. Add salt to taste.. then pour on top of the rolls..
Bake at 350 degrees for about 40-45 minutes..
if you can baste the rolls during this time.. do that also.. I use one of those basting / squirters things (looks like a big tube with a kid's bike horn thing on the top)..LOL.
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