Hungarian Cabbage Rolls
Ingredients
2 quarts water
12 large green cabbage leaves (about 1 pound)
1 C. cooked carrot
1/4 C. raw brown rice
1 egg, beaten slightly
1-1/2 C. tomato juice
1 medium onion
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 cloves garlic, crushed
Cooking Instructions
Preheat oven to 325 degrees F. Boil 2 quarts of water in a large saucepan or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade. Mix with ground beef, rice, and egg. Spoon 2 Tbls. of the meat mixture onto each leaf. Tuck ends in and roll up jellyroll style. Place seam side down in a 9 by 13 inch baking pan. Pour tomato juice, tomatoes, onion slices, and seasonings over cabbage rolls. Cover and bake 1 hour. Uncover and cook for an additional 30 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)