Stuffed Cabbage Rolls
Stuffed Cabbage Rolls is an moderately easy dinner. Made with 1 large head cabbage, 1 lb. lean ground pork, 1/4 c. chopped onion, 1/4 c. chopped celery and 3/4 c. oat bran, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Remove any damaged leaves and core from cabbage head and wash. Immerse head into boiling water to loosen leaves.
Steam leaves about 3 minutes.
Drain.
Cut hard stem from leaves.
Brown pork and onion in medium skillet.
Drain.
In large bowl, combine celery, oat bran, egg whites, parsley, 1 teaspoon caraway seed, salt, pepper, 3/4 cup tomato sauce and pork.
Place 1/4 cup of mix at stem end of leaf.
Roll around pork mix.
Place in baking dish. Cover with remaining tomato sauce.
Sprinkle with reserved caraway seed.
Bake at 350Β° for 25 to 30 minutes.
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