here is my version of cabbage rolls. Sorry it has taken so long to post this,but just not in the holiday spirit---think i my be going to the venting thread after this
i make alot...but it is so basic...that the amounts can be adjusted to whatever you want.
i head of cabbage~i cut out the core as much as i can, boil it in water with vinegar until soft and leafs start to fall off.
for every 1 pound of ground beef i use 1 egg, 1 cup of rice(uncooked) 1/2 cup milk,salt& pepper to your liking,1/2 onion.sometimes i toss in a bit of worchestisre sauce maybe some celery salt-just to jazz it it up a bit.
for the sauce i use diced tomatoes,tomatoe sauce(sometimes try and kick it up a bit by using the mexican stewed tomatoes) this time i made just tossed in a pinch of cayane pepper~i find sometimes it can get a little bland with just tomatoes.
then cook--i like to cook them for a long time and always better the next day.
any questions just ask :)