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cabbage rolls recipes

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					No Fuss Cabbage Rolls

No steaming, no stuffing or no rolling -- this recipe delivers the great taste and goodness of traditional
cabbage rolls without all the work. Preparation takes a mere 10 minutes. Packaged coleslaw mixtures,
sold in grocer's produce section eliminate shredding your own cabbage.


1L                        shredded cabbage                                 4 cups
500 g                     extra lean ground beef*                          1 lb
1                         large onion, finely chopped                      1
2-3 mL                    garlic powder                                    1/2 - 3/4 tsp
2 mL                      salt                                             1/2 tsp
150 mL                    uncooked long grain rice                         2/3 cup
875 mL                    Tomato Juice                                     3 1/2 cups
75 mL                     Chili Sauce                                      1/3 cup
                          Sour cream, optional


In large 10-cup (2.5 L) casserole, layer a third of the cabbage, half of each of the meat, onion, garlic
powder, salt and rice. Pour 1 cup (250 mL) Tomato Juice over layers. Add a second layer of the six
ingredients and then another cup of Tomato Juice. Top with remaining cabbage. Stir Chili Sauce into
remaining Tomato Juice; pour over casserole. Bake covered, in 325° F(160° C) oven 1 1/2 - 2 hours.
Serve with sour cream, if desired.

Makes 8 servings.

Lycopene per serving - 13 mg

*If using regular ground beef, brown and drain before layering in casserole.