Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Thursday, March 10, 2016
This Date In History and Vintage Recipe for Cabbage Rolls
Large ceremony held in St. Louis same year as the worlds fair. The ceremony celebrated the Louisiana purchase
1 small cabbage
2 Tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped celery
2 cloves chopped garlic
1/2 cup chopped green bell pepper
1-1/2 lb. ground beef
1 16-oz. can chopped tomatoes
2 cups cooked rice
Preheat oven to 350 degrees.
Carefully cut stem from cabbage and steam for about 15 minutes over boiling water. Let cool. Loosen cabbage leaves.
While cabbage is cooling, heat oil in large skillet. Sauté onions, celery, garlic, and bell pepper in oil until limp, about 7 minutes. Set aside in a bowl.
Sauté ground beef in skillet until well cooked. Add reserved vegetables, tomatoes, egg and cooked rice. Mix well.
Have a large casserole dish on hand. Take one cabbage leaf, place about a tablespoon of meat mixture at the base, fold over the sides and roll into a ball. Place the roll into the casserole dish and secure with a toothpick in the middle. Repeat until meat mixture is gone.*
Place a 1/2 cup water over the cabbage rolls and bake for 45 minutes.
*If you don’t have time to put the rolls together, you can also layer the ingredients in your dish to make a cabbage casserole.