- 4 cups [1 L] lean ground beef
- 1 1/2 cups [375 mL] long-grain rice
- 2 cloves garlic, crushed
- 1 large yellow onion, chopped
- 1 egg, beaten
- Pinch of salt
- Pinch of pepper
- Cabbage leaves
- Tomato juice, to cover
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- Preheat oven to 350°F [180°C].
- Into a large bowl, well mix together ground beef, rice, crushed garlic, chopped yellow onion, beaten egg, salt and pepper.
- Shape mixture into balls.
- Roll each ball into a cabbage leaf; secure with toothpicks.
- Arrange stuffed cabbage leaves into an oven-safe dish.
- Completely cover cabbage rolls with tomato juice.
- Cover dish.
- Bake cabbage rolls into preheated oven, for approximately 2 hours.
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