Beef Cabbage Roll-Ups Recipe

Ingredients

• 1 head cabbage
• 1 large potato, peeled and shredded
• 1 large carrot, shredded
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 2 eggs, beaten
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 2 cans (8 ounces each) tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes

Directions

• Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.)
• In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well. Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
• Place in a greased 13-in. x 9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160° and cabbage is tender. Yield: 6 servings.

Beef Cabbage Roll-Ups published in Country Woman September/October 2003, p31