Yields: 6-8 Servings

Ole! Ortega Cabbage Rolls




Cook rice and water in 2 or 3 qt kettle with lid until tender.

Steam cabbage leaves in steamer or 6 qt kettle in a small amount of water until pliable. Separate, and cool a few minutes.

Brown finely chopped onion, ground beef and taco seasoning in large fry pan over med-hi heat. Add 1/2 cup water, if needed to prevent sticking. Stir in cooked rice and tomato soup.

Divide ground beef mixture into 12 parts and roll in cabbage leaves, starting with bases of leaves first.Place in medium(6 qt-8 qt size) enamel roaster. Top with the can of tomatoes and Ortega sauce or jar of Ortega salsa and sugar.

Bake in preheated oven at 350* for 1 to 1 1/2 hrs.

Serves 6 to 8 people.


Yield: 6 to 8 servings
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