Cooking Instructions
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Step 1
Freeze the
Green Cabbage (1 head)
overnight and thaw in the morning. Break apart
Extra Lean Ground Beef (1 lb)
and add
Egg (1)
and
White Rice (3/4 cup)
to it. Add
Salt (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
,
Dried Oregano (1 tsp)
,
Dried Parsley (1/2 Tbsp)
and
Buttermilk (1/4 cup)
. Mix them together. After that, Add
Onions (1/2 cup)
and
Mushrooms (1/2 cup)
and mix them in.
Step 2
Take the cabbage out of the freezer and peel it apart. Take fourteen leaves. Put some of the filling on each leaf, and fold them in. Roll them up like you would roll an egg roll. Place them into a pan.
Step 3
In an empty pan on the stove, pour
Tomato Sauce (1 cup)
,
Canned Diced Tomatoes (1 3/4 cups)
,
Granulated Sugar (3 Tbsp)
,
Distilled White Vinegar (2 Tbsp)
. Bring it to boil and add a mix of
Corn Starch (2 Tbsp)
,
Water (1/2 cup)
. Stir until completely boiled and thickened. After that, turn the heat off and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Pour the sauce over the cabbages, and spread them over. Put them into the oven, preheated to 425 degrees F (220 degrees C) for about 45 minutes to an hour. Take out and serve.
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