Signature Dish of Helen Peagram

Helen's Cabbage Rolls

Serving Size: 3

MEAT FILLING
1/2 pound Ground beef
1/4 teaspoon Savory
1/2 teaspoon Basil
1 teaspoon Parsley
1 whole Pepper to taste
1 medium Egg
1/2 teaspoon Salt
1/4 teaspoon Garlic powder
1/2 teaspoon Onion powder
3 cups Cooked Basmati Rice

SAUCE
725 mililiters Hunts tomato sauce
2 cups Canned tomatoes
1 medium Head cabbage
275 For 4-5 hours, covered.

Freeze the head of cabbage at least 2 days before making cabbage rolls. Take it out of the freezer the day before making them. Mix all filling ingrediants well, making sure all beef chunks are broken Up. Fill leaves with as much as the leaf can hold Roll sides in then back, then front, place seam side down in a large casserole with lid. Pour sauce over rolls and cover. Bake at 275 4-5 hours

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