Cabbage Rolls with Warm Chunky Applesauce

by April Reinhardt
(last updated May 4, 2015)

Take care not to parboil your cabbage leaves too long or else they will fall apart when you try to roll the beef mixture inside. Simply boil them long enough that you can bend them without breaking them, and then remove them from the hot water right away.

Cabbage Roll Ingredients

  • 1 cup of cooked rice
  • 1 cup of milk
  • 1/2 onion chopped
  • 2 pounds of ground beef
  • 2 eggs
  • 1 large cabbage head
  • 2 14-ounce cans of diced tomatoes
  • 1 14-ounce can of tomato sauce

Cabbage Roll Directions

Preheat your oven to 350 degrees and prepare a large rectangular baking dish by spraying it with non-stick cooking spray. Cook the rice according to the package directions. Meanwhile, use a skillet to brown the ground beef and then drain away the fat. Beat the eggs with the milk and pour over the ground beef. Add the chopped onion and the cooked rice. Stir the mixture thoroughly and cook over medium heat for about 15 minutes. Cover and remove from heat. Cut the head of cabbage in half vertically, and then cut off the stump. Peel away 8 cabbage leaves, taking care not to tear them, and wash them gently. Place the cabbage leaves into a large pot of boiling water and only boil them for 5 minutes. Remove a cabbage leaf and place about half a cup of ground beef filling into it. Roll up the cabbage roll, place it into the prepared baking dish, and secure it with a toothpick (or lay it flap-side down). Continue rolling the cabbage rolls and place all of them into the baking dish. Combine the diced tomatoes and tomato sauce and pour them over the cabbage rolls. Bake them for about an hour, or until the cabbage is very tender.

Warm Chunky Applesauce Ingredients

  • 4 pounds of cooking apples
  • 1 cup of packed brown sugar
  • 2 teaspoons of cinnamon

Warm Chunky Applesauce Directions

Wash, peel, and core the apples. Place them into a large pot and add the sugar and cinnamon. Cover the pot and cook over medium heat for about 25 minutes, or until the apples are tender. Remove from heat and, using a potato masher, mash the apples slightly. Serve warm. Add more sugar to taste.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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