Cabbage Rolls

2 lbs lean ground beef
2 lg. heads of fresh cabbage
6 cloves of garlic (chopped)
1 lg. Vasilia onion (chopped)
3 bags of Uncle Ben's Boil in Bag Rice
fresh ground black pepper to taste
EVOO
I Can't Believe It's Butter

In a skillet cook your ground beef to half way done, remove meat (and strain to remove any remaining grease).

Add garlic and onions to pan and saute until clear. Remove from pan and mix with meat mixture.

In large pot bring water to boil, add rice packs, and boil for only half the specified time. Drain in colander, open the packages with a pair of scissors and dump the rice into the colander. Mix the meat mixture in with the rice. Put aside until needed.

In a large boiling pot bring water to a boil (you will add the cabbage heads to the water) so leave room to allow for water rise once cabbage is placed into the pan.

De core the cabbage rolls, wash with cold water, remove outer leaf or two if torn or discolored. Put aside.

Take 3 large pyrex casserole dishes and spray with Crisco very lightly to prevent rolls from sticking to pan.

Once the water is boiling add first cabbage head, and begin to seperate the leaves 2-3 at a time from the head. Place into a bowl and carry over to your dish.

Place leaf into dish add 2-3 Tbsp. of rice meat mixture into leaf and then fold over one side, then the end, closing with overlap of final side. Scoot into dish and do the next leaf until the pan is full. Continue in this manner until your dishes are filled with rolls. *** Use only the larger leaves for rolling.***

Put remaining cabbage to the side to use in the next day or two for cole slaw or cabbage soup.

Next take equal parts of EVOO and I Can't Believe Its Butter and in microwave safe bowl metl. Stir and then brush each roll with the mixture. Then top with pepper and cover with foil. Pierce the foil with a knife to create steam vents.

Place in preheated oven at 375 for 30 minutes, remove and carefully remove the foil and brush again with EVOO and butter mixture. Recover with foil and place in oven for another 30 minutes. Remove from oven again, completely remove foil, brush with EVOO/butter mixture one more time and place back into the oven for 15 minutes to brown.

Each dish will hold about 8 rolls.

I serve these with cottage cheese and fresh peach or grapefruit slices.

I freeze the left overs for use at a later date. If your on a tight schedule these work great for a 2 day menu.

To reheat add just a tad of water and place in 350 oven for about 20 minutes with foil covering.




Number of Servings: 16

Recipe submitted by SparkPeople user MOTHEROFANGELS3.