Cabbage rolls with the rolling. 🙂
terry
Cabbage Roll Casserole
Serves 4
Recipe By: Karin
1/2 cup long grain rice -- raw
1 pounds lean ground beef -- (500 gm)
12 button mushrooms -- sliced
1 large onion -- chopped
2 clovegarlic -- minced
1 teaspoons Worcestershire sauce
salt and pepper to taste
1 can tomato sauce -- (213 ml)
2 ripe red tomatoes
1/4 cup light sour cream
3 cup cabbage -- blanched until tender
1 cup bread crumbs
1 tablespoons margarine -- melted
Cook rice in 2 cups boiling water for 10 minutes, drain and set aside. In
a large frying pan, cook ground beef, mushrooms, onion, and garlic for 10
minutes, or until beef is fully cooked, stirring frequently. Drain excess
fat. Add Worcestershire sauce, salt and pepper. Stir in rice, tomato
sauce, tomatoes, and sour cream. Using a large casserole dish (2 1/2
litre), alternate layers as follows: place a layer of cabbage at the
bottom, beef mixture, cabbage, beef mixture, and cabbage on top. In a
separate container, stir bread crumbs and margarine together and sprinkle
on top of the casserole. Cover and bake at 350 F for approximately 45
minutes or until rice is tender and topping is golden brown.
Exported from A Cook's Books -- Recipe management for Macintosh
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