Old Fashioned Meat Loaf
Oxtail Ragout

Beef Soup

Beef Stroganoff

French Pot Roast of Beef

Meat Balls

Meat Dolmathes

Mother's Day Roast Beef  

Yield: Approximately 8-10 Cabbage Rolls

2 cups cooked white rice
1 large onion
1 2 pounds lean ground beef
1 extra large egg
1 teaspoon salt
1/4 teaspoon pepper
2 large green cabbage
28 ounce can diced tomatoes in tomato paste
12 ounce can tomato paste
2 bay leaves
6 tablespoons dark brown sugar
1 2 teaspoons sour salt
2 garlic cloves, crushed
1" piece peeled ginger, minced, or 1 teaspoon powdered ginger

1. Cook the rice. Cool to room temperature
2. Cut up the onion and combine in a blender with the egg. Blend on high speed until pulverized. Mix into the ground meat. Add the rice, salt and pepper.
3. Cut the root end from the cabbage(s) and plunge them whole into a pot of boiling water for a few seconds. Remove with tongs and carefully remove the leaves individually. As they become more difficult to remove, plunge the cabbage again into the water to soften. Shred the inside of the cabbage for extra cooked cabbage to accompany the finished recipe.
4. Spoon about 2 tablespoons of the meat mixture into the center of each leaf. Fold the edges over to create a roll. As the leaves become smaller, overlap two on top of each other to fill and then cover them with more. Secure the smaller leaves with toothpicks to hold them over the meat mixture.
5. Place cabbage rolls into a baking dish.
6. Combine canned tomatoes, tomato paste, bay leaves, brown sugar, sour salt, ginger and garlic in a saucepan and bring to a boil, stirring. Pour over the cabbage rolls.
7. Preheat oven to 325 ° F. Bake one hour, covered tightly with foil.
8. Cook shredded cabbage in salted water to cover. Drain well. Place cabbage rolls on top and cover with the sauce.

NOTE: These are best made the day before. Refrigerate. Reheat one-half hour at 300 ° F.

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Food Protection Manager Certification Examination Exp. 9/14/2015