2 pounds Hamburger 1 small 양파 (diced) 1 cup dry rice 1 can diced tomatoes 1 can 토마토 sauce 1/2 tsp dry mustard 1/4 tsp of paprika 1/4 tsp of thyme 1/4 tsp of garlic powder A dash of salt and pepper 1 small head of red cabbage 1 cup water Toothpicks
In a medium sized bowl. Mix your hamburger meat with all the dry ingredients, mustard, paprika, thyme, garlic powder, salt and pepper and your rice. Mix well. Set bowl aside. For your cabbage, fill a medium sized sauce pan with water, about half the pan. Heat the water until it is right at the boiling point. Gently peel several leaves, enough to 덮개, 랩 your meat mixture in. Parboil each leaf of cabbage 의해 placing it in the heated water, one at a time, for about 30 seconds, just until the leaves are pliable. Take the leaf of cabbage, lay it on some wax paper and spoon out about 1/2 cup of meat mixture onto the cabbage leaf. Fold the leaf from the sides inward over the meat mixture, then roll the opposite side remaining to make your roll. Use a toothpick to hold this in place, then place the roll in a dutch 오븐 또는 large 스튜 pan. Repeat the process until all your meat mixture has been rolled in each cabbage leaf. Fill the dutch 오븐 또는 스튜 pan with 1 cup of water. Pour the 1 can diced tomatoes and the 1 can 토마토 sauce over the 상단, 맨 위로 of the cabbage rolls. Cover and place this pan on the stove and set the heat to medium-low. Leave to simmer for 1 hour. Just check periodically to make sure there is enough liquid in the pan so the cabbage rolls don't dry out. When the cabbage looks fully cooked, serve hot.