Oven Cabbage Rolls PicOven Cabbage Rolls
Submitted by: Wenninghoff Farm


12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 tsp. salt
1 tsp. pepper
1/2 cup milk

1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tbsp. sugar
2 tbsp. vinegar
1/2 cup water
2 tbsp. cornstarch mixed with 1/4 cup cold water


Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.

Creamy Coleslaw (with a Touch of Horseradish)
Submitted by: Wenninghoff Farm


3 cups chopped cabbage
Green pepper and sliced cherry tomatoes (optional)

6 tbsp. sour cream
4 tbsp. mayo
6 tsp. sugar
3 tbsp. prepared horseradish
1 tbsp. celery seed
½ tsp. sea salt
½ tsp. black pepper
¼ cup rice vinegar

Blend and chill for 1 hour.

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