Tuesday, October 13, 2015

The very easy shortcut of stuffed cabbage rolls


2 pounds cabbage
2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
4 cloves garlic
1 teaspoon tomato paste
½ cup tomatoes, diced
¼ cup chopped parsley
½ teaspoon black pepper
1 teaspoon dried mint
Salt to taste
1 and ¾ cup cooked rice
2 tablespoons lemon juice


Divide the cabbage into layers and blanch them in boiling water until tender. 
Drain well and chop them roughly.
Heat a pan on medium heat and add ground beef.
Cook until it releases and then absorbs its juice.
Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
Add in tomatoes and tomato paste and stir well.
Season with salt, black pepper and dried mint.
Finally add cooked rice, lemon juice and chopped cabbage.
Cook over medium low heat for 5-10 minutes.
Preheat oven to 350F (175C).
Spray a casserole dish with olive oil. 
Pour the mixture into it and bake for 45 minutes.


Post a Comment