Type what you have

Ingredients

• ✓ cabbage leaf
• carrot
• worcestershire sauce
• lemon juice
• brown sugar
• water
• tomato paste
• tomato sauce
• black pepper
• salt
• tomato sauce
• egg
• onion
• ground turkey
• olive oil
• long grain white rice
• water

Instructions

1. 1 In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
3. 3 Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. 4 Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. 5 In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. 6 Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. 7 Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

By DHANO923

Ingredients

• ✓ cabbage leaf
• water
• white rice
• ground beef
• onion
• egg
• tomato soup
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and rice to a boil in a saucepan.
3. 3 Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
4. 4 Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
5. 5 Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
6. 6 Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
7. 7 Bring one end of the cabbage leaf over the mixture.
8. 8 Roll and tuck in the ends to prevent the filling from falling out.
9. 9 Arrange cabbage rolls seam-side down in a large skillet over medium heat.
10. 10 Pour remaining tomato soup over the rolls.
11. 11 Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..
12. 12 Serve and enjoy!

By Judy

Ingredients

• ✓ cabbage leaf
• ground beef
• white rice
• egg
• milk
• onion
• salt
• black pepper
• tomato sauce
• brown sugar
• lemon juice
• worcestershire sauce

Instructions

1. 1 Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain.
2. 2 Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf.
3. 3 Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.
4. 4 Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.
5. 5 Cover and cook on Low for 8 to 9 hours.

By BJ

Ingredients

• ✓ cabbage leaf
• vegetable oil
• pita bread
• pomegranate syrup
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• sweet corn kernel
• carrot
• red bell pepper
• cucumber
• radish
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza