Ingredients
- 1/2 pound lean ground beef
- 1 cup long grain rice (we used brown rice)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 ounces can stewed tomatoes
- 2 heads green cabbage
- 9 cups water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 2 bay leaves
- 12 ounces can tomato juice
Make it step by step
- Preheat oven to 350 degrees. In a large bowl, mix the beef, rice, salt, pepper, cinnamon, cloves, amd tomatoes.
- Set aside.
- Wash and core the cabbage.
- Bring a large stockpot filled with 8 cups of the water, the sugar, lemon juice, vinegar, and bay leaves to a boil.
- Blanch the cabbage in the boiling mixture for 5 minutes, or until just softened.
- Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage.
- Place 1/4 cup of the beef and rice mixture onto each leaf.
- Fold in the sides of the leaf and wrap into a roll.
- Place the cabbage rolls, seam side down, closely together in a 9 x 13 x 2 inch shallow baking pan.
- In a small bowl, combine the tomato juice with the remaining 1 cup water and pour the mixture over the cabbage rolls.
- Cover the pan with aluminum foil and bake for 45 to 50 minutes, or until the meat is well done.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Carla, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.