| CABBAGE ROLLS |
| This is another one of my comfort foods my mother used to make. I have done a few changes to make it a bit zestier. I have never ever tasted better cabbage rolls in my life. I love the thicker sauce. Enjoy. |
| Ingredients: 1 medium sized cabbage, separate leaves keeping them as whole as possible 1 cup cooked rice (I use Balsamic) 2 eggs 1 lb ground beef (lean) salt and pepper sprinkled 5 tbsp grated cheese (I use parmesian or mozzerella for a change) 2 - 3 tsp tomato paste 1/2 tsp anise seed (you may use fennel instead but I prefer anise) 3 cups spaghetti sauce with 1/4 tsp curry added (the sauce used in my Lasagna Roll-Ups is the one I use)...if you are pressed for time you may...gulp...use 2 bottles of the bottled kind 1tbsp oil Method: Boil cabbage in salted water for 10 minutes. Drain & cool. In a bowl place the ground beef, rice, eggs, cheese and tomato paste. Add a dash of salt and pepper then sprinkle with the anise seed. Mix together well. Get the leaves of cabbage and with a spoon, place mixture in the middle of each leaf and roll. Place rolled cabbage in a dish. Lay side by side until dish is full. Sprinkle in between the rolls 1 tbsp or so of oil. Pour the spaghetti sauce (with curry already mixed in) on top of the rolls. Cover the dish with FOIL WRAP and bake at 375 F for1/2 hour. Remove the foil and cook for a further 15 minutes. |
| Difficulty Level: 2.5 out of 5 |
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