Cabbage Rolls with Sour Cream Sauce
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ground beef
or leftover meat, seasoned with salt and pepper |
*
|
| ¼ | cup |
onions
diced |
|
| ½ | cup |
celery
diced |
|
| 1 | cup |
rice
cooked |
|
| 1 | teaspoon |
horseradish
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | each |
eggs
well beaten |
|
| 6 | large |
cabbage leaves
|
* |
| ¼ | cup |
tomato purée (passata)
|
|
| ½ | cup |
water
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ground beef
or leftover meat, seasoned with salt and pepper |
*
|
| 59 | ml |
onions
diced |
|
| 118 | ml |
celery
diced |
|
| 237 | ml |
rice
cooked |
|
| 5 | ml |
horseradish
|
|
| 15 | ml |
prepared mustard
|
|
| 1 | each |
eggs
well beaten |
|
| 6 | large |
cabbage leaves
|
* |
| 59 | ml |
tomato purée (passata)
|
|
| 118 | ml |
water
|
|
| 237 | ml |
sour cream
|
|
Directions
Heat oven to 350℉ (180℃).
Brown meat and onion in a heavy skillet over low heat.
Remove from heat. Mix in thoroughly celery, rice, horse-radish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water.
Place meat mixture on cabbage leaves.
Roll and fasten with toothpicks.
Place close together in greased baking dish .
Pour tomato purée and water over cabbage rolls.
Cover and bake 30 minutes. Remove cabbage rolls.
Pour sour cream into liquid remaining in baking dish.
Serve over cabbage rolls.
