Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. Other pastimes include raising flowers and tomatoes, decorating cakes and baking for my two children and five grandkids.
- 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, lightly 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
- 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.
Originally published as Beef Cabbage Roll-Ups in Country Woman September/October 2003, p31
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