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Friday, September 19, 2008

Grandma Leona's Cabbage Rolls

My grandma made the best Cabbage Rolls.
Rest her soul, she been gone for awhile. She is deeply missed...
I remember when I was pregnant with my first child, she would make these and a cornmeal dumpling she called naked boys, she made them every time I said I as craving them. I can't tell you how many times that was.
Now that I am a grandma I understand they were the best, because her secert ingredent was a grandma's love.
She added the to every recipe she cooked for her family.
Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.
12 cabbage leaves
1 pound ground beef You could use ground turkey
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.

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