| Cabbage rolls |
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préparation
30minutes
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cuisson
1 hour45 minutes
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servings
4
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type de plat
Main course
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ingrédients
- 8 leave(s) savoy Cabbage
- 1 onion(s) , chopped
- 2 clove(s) garlic , chopped
- 227 g mushrooms , chopped
- 565 g beef , grounded
- 125 ml rice , converted
- 125 ml parmesan , grated
- 125 ml parsley , chopped Italian
- 1 egg(s)
- 5 ml salt
- 650 ml sweet Basil Marinara Pasta Sauce Sensations by Compliments
- To taste, pepper
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préparation
- Use a knife to cut through the thick part of each leaf (halfway from the bottom up) to make shaping the rolls easier.
- Blanch the cabbage leaves for 5 minutes in a large saucepan of boiling water. Then plunge them into cold water and drain. Set aside.
- Place rack in the middle of the oven. Preheat the oven to 190°C (375°F).
- Mix together all ingredients except the cabbage and 250 mL (1 cup) of marinara sauce in a bowl.
- Spread half the remaining sauce in a 33 x 23-cm (13 x 9-in.) baking dish. Set aside.
- Spoon 125 mL (½ cup) of filling onto a cabbage leaf, fold the sides toward the centre, and then roll it up. Repeat with remaining leaves and filling. Place cabbage rolls side by side in baking dish.
- Top with remaining sauce.
- Cover with aluminum foil and bake for 1 hour and 45 minutes.