Casserole Recipes
Dill Braised Cabbage Rolls
This may be prepared in advance of serving.
Yield: approximately 26 stuffed cabbage rolls
Ingredients
- 1 (3 pound) head green cabbage
- 1 pound ground lean pork
- 1 pound ground lean beef, divided
- 1 1/2 cups cooked rice
- 2/3 cup finely chopped onion, divided
- 4 tablespoons Lea & Perrins Worcestershire Sauce, divided
- 1 tablespoon chopped parsley
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon Tabasco
- 1 (16 ounce) can tomatoes, broken up
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dill seed
- 1/2 teaspoon granulated sugar
Instructions
- Core cabbage. Place in a large saucepan filled with boiling water. Cover and cook until leaves separate from head, removing them as this occurs.
- Drain leaves.
- Trim chicken center vein from cabbage leaves, being careful not to tear leaves; set leaves aside.
- In a mixing bowl combine pork, 12 pound of the beef, rice, 1/3 cup of the onion, 2 tablespoons of the Lea & Perrins, parsley, 1 teaspoon of the salt and the Tabasco. Mix well, but do not over-mix.
- Place a heaping tablespoon of filling in center of each cabbage leaf. Fold two sides over filling; roll up. Fasten with wooden pick, if needed.
- In a Dutch oven place leftover cabbage. Arrange cabbage rolls over leftover leaves, seam-side down.
- Brown remaining 1/2 pound ground beef in heavy skillet, stirring often.
- Combine browned meat with tomatoes, tomato sauce, dill, sugar and remaining 1/3 cup onion, 2 tablespoons Lea & Perrins and 1/4 teaspoon salt; mix well. Pour over cabbage rolls. Cover; bring to boiling point. Reduce heat and simmer 2 to 2 1/2 hours.
Attribution
an old Lea & Perrins cookbooklet