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Unrolled Cabbage Rolls
Makes 8 normal servings
or 2 cyclists' portions
3/4 cup white rice,
uncooked
1 1/2 cups chicken
broth
1 cabbage, cut in
8 wedges
2 tsp vegetable oil
1 clove garlic, chopped
fine
3/4 cup onions, chopped
1 1/2 lbs ground turkey
or beef
1 egg, beaten
1/4 cup fresh parsley,
chopped
1 tsp marjoram
1/2 tsp each salt
and black pepper
2 - 10 oz cans tomato
soup
How to make
1. Cook rice with
broth in a large pot
2. Boil a large pot
of water. Add in cabbage wedges and cook for 5 minutes. Drain
3. Remove tough inner
pieces and separate leaves
4. Heat oil in frying
pan over medium heat. Add garlic and onions. Cook for 2 minutes
5. Combine with cooked
rice in pot. Add in turkey, egg, parsley, marjoram, salt, and
pepper. Mix well
6. Line bottom of
greased baking pan with half of the cabbage leaves. Spread rice
mixture evenly over top. Cover with rest of cabbage
7. Combine tomato
soup with one can of water in a bowl. Pour evenly over cabbage
8. Cover and bake
for 1 hour at 350º F. Baste with pan juices and cook for
45 more minutes
© The New Thrifty
Kitchen
reprinted with permission
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Book Info
