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Home Corn Salsa With Parsley

Cabbage Rolls with Garlic Sauce Recipe

Ingredients

How to make it

  • First the Sauce.....
  • Pour the yoghurt into a bowl. pound the garlic with the salt.Add to the yoghurt and stir until well blended.
  • Cover and refrigerate several hours.
  • Now the Rolls.....
  • In a large bowl or pot. place the cabbage with boiled water and let sit until leaves are just tender and can be easily seperated. discard the core and any hard bits.
  • In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
  • Pour oil into the bottom of a large pot, and spread to cover. Make a layer of Potato slices to cover the bottom of the pan and then a layer or two of cabbage leaves to cover the potato.
  • The rolls should not be able to touch the bottom of the pan.
  • Lay the cabbage leaves out flat on a cutting board. Place a heaped tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely.
  • Set in the pot seam side down.
  • Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein.
  • Sprinkle lemon juice evenly over the rolls.
  • Pour tomato sauce and water over the top of rolls.
  • Place a heavy dinner plate on top of the rolls to keep them from unraveling. The cooking pot should be about 2/3 full.
  • The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 mins to 1 Hour or until all liquid has been absorbed and rice is tender.
  • Serve with the Garlic sauce either to the side of plate or heaped on top of the rolls depending on taste
  • Enjoy

Reviews & Comments 2

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  • debra47 17 years ago
    I make cabbage rolls all the time but my recipe is much different than yours. Interesting take on the conventional stuffed cabbage! I will definitely want to make it!
    Was this review helpful? Yes Flag
  • krumkake 17 years ago
    Oh yeah - these will be on the table this fall when the weather cools off and the oven goes back on!
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The Cook

amatullah Perth, AU

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