Cabbage: 1 large head green cabbage. Savoy cabbage works in a pinch.
Meat: 1 lb ground beef (80/20) + ½ lb ground pork. All beef or turkey for a lighter twist.
Rice: 2 cups cooked. Short-grain or jasmine rice holds best.
Tomato Sauce: Crushed tomatoes, garlic, onion. Use jarred marinara if short on time.
Secret Weapon: Grated lemon zest. Adds brightness to balance the richness.
. Optional Garnish:
Fresh dill or parsley
Sour cream for dolloping
Step-by-Step Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Download Nulled WordPress ThemesDownload Best WordPress Themes Free DownloadDownload Best WordPress Themes Free DownloadPremium WordPress Themes Downloadudemy paid course free downloaddownload lenevo firmwarePremium WordPress Themes Download
ADVERTISEMENT
Step-by-Step Instructions
1. Prep the Cabbage
Boil the head: Core the cabbage and boil in a large pot for 10-15 mins until leaves peel easily.
Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife.
2. Make the Filling
In a bowl, mix 1 lb beef, ½ lb pork, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 egg, and 2 cups cooked rice. Season with salt and pepper.
3. Whip Up the Tomato Sauce
Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.
Stir in 28 oz crushed tomatoes, ½ cup water, 1 tsp salt, and
ADVERTISEMENT
