Thursday, September 9, 2010

Cabbage Rolls

I put these together last Friday afternoon to cook on Saturday for Jenna. She has been begging for these for a few months and we just never made them. They were her 'comfort' food, coming home from college after 2 rough weeks. I think they hit the spot! :-) I always make these in an electric skillet since they cook for 2 hours. The recipe comes from a friend of our family that my parents met while THEY were in college!

Cabbage Rolls
Suzy Erickson

½ c rice
1¼ c milk
Large head of cabbage
1 pound ground beef
1 c milk
2 t salt
¼ t pepper
2 T brown sugar(I use more)
½ c hot water(I use a lot more)

Cook rice in 1 ¼ c milk over low heat until fluffy—about 20-25 minutes. While this is cooking, remove cabbage leaves and immerse in boiling salted water. Cook for 2-3 minutes until leaves are partially translucent and pliable; drain. Combine meat, 1 c milk, salt and pepper and rice mixture. Spoon about 1/3 c of mix onto each cabbage leaf. Roll and tie(I don’t tie them up) Place in electric skillet, or skillet on stove. Sprinkle with brown sugar. Add water and cover and cook slowly for 2 hours. Thicken broth if you like(I haven’t done that)

****Beth’s notes. I use about ¾ brown sugar and am adding water throughout the 2 hours so nothing sticks. We LOVE this easy recipe!

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