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John’s Cabbage Rolls

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Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 15 ounce chopped cooked cauliflower
  • 1 pound diced yellow onion
  • 3 cups chopped radishes
  • 8 ounces chopped peanuts
  • 2 15 ounce cloves, crushed
  • 1 small can reduced sodium chicken broth
  • 1 large cooked peas or finely cut green beans
Course Side Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 15 ounce chopped cooked cauliflower
  • 1 pound diced yellow onion
  • 3 cups chopped radishes
  • 8 ounces chopped peanuts
  • 2 15 ounce cloves, crushed
  • 1 small can reduced sodium chicken broth
  • 1 large cooked peas or finely cut green beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour both cans of stewed tomatoes in a bowl and chop until they are in small pieces
  2. Place half the stewed tomatoes in a large bowl with ground beef, rice and cottage cheese
  3. Mix thoroughly and set aside
  4. Add tomato sauce and tomato paste to remaining stewed tomatoes and stir until smooth
  5. core cabbage and steam in a large pot
  6. Pull leaves off as the become soft
  7. Lay leaves flat and spoon some meat mixture onto end of each leaf
  8. Roll once, fold in sides then continue to roll
  9. Spread a little tomato mixture in the bottom of a large pot
  10. Layer cabbage rolls on top of sauce adding some tomato mixture over each layer
  11. When complete, cover pot and simmer over medium heat 2 to 3 hours
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