1 lb ground beef
1 small onion, chopped
3 small tomatoes, chopped
1 cup white rice, cooked
1 tsp thyme
½ tsp nutmeg
½ tsp fresh ground pepper
6 large cabbage leaves
½ cup shredded Colby-Monterey Jack cheese
¼ cup parmesan cheese
2 cups salsa
In large skillet cook beef and onion until meat is brown; drain off fat. Add tomatoes, 1 cup salsa, rice, thyme, nutmeg and pepper and bring to a boil and cook 1 minute; remove from heat and set aside.
Trim away heave veins from back of each cabbage leaf. Place leaves in boiling water for about 2½ minutes; or just until limp.
Combine parmesan cheese and beef mixture. Divide beef mixture up amongst cabbage leaves. Fold in sides and roll each one being sure to get the folded side in the roll. Place in greased baking dish seam side down. Pour remaining salsa over cabbage leaves. Cover and bake at 350ยบ 35 minutes. Remove cover, sprinkle with Colby-Monterey Jack cheese and bake uncovered another 10 minutes. Let stand about 10 minutes before serving.
© Crackerberries 2009
1 small onion, chopped
3 small tomatoes, chopped
1 cup white rice, cooked
1 tsp thyme
½ tsp nutmeg
½ tsp fresh ground pepper
6 large cabbage leaves
½ cup shredded Colby-Monterey Jack cheese
¼ cup parmesan cheese
2 cups salsa
In large skillet cook beef and onion until meat is brown; drain off fat. Add tomatoes, 1 cup salsa, rice, thyme, nutmeg and pepper and bring to a boil and cook 1 minute; remove from heat and set aside.
Trim away heave veins from back of each cabbage leaf. Place leaves in boiling water for about 2½ minutes; or just until limp.
Combine parmesan cheese and beef mixture. Divide beef mixture up amongst cabbage leaves. Fold in sides and roll each one being sure to get the folded side in the roll. Place in greased baking dish seam side down. Pour remaining salsa over cabbage leaves. Cover and bake at 350ยบ 35 minutes. Remove cover, sprinkle with Colby-Monterey Jack cheese and bake uncovered another 10 minutes. Let stand about 10 minutes before serving.
© Crackerberries 2009
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