Recipe: Stuffed Lettuce Rolls (using rice and ground beef) (1980)
Main Dishes - Beef and Other MeatsSTUFFED LETTUCE ROLLS
"Quicker than cabbage - with a wonderfully delicate flavor."
1/2 cup regular long-grain rice
1 large head iceberg lettuce (about 1 1/2 pounds)
1 pound ground beef
1 medium onion, diced
2 medium carrots, shredded
1 (6-ounce) can tomato paste
Salt and pepper (to taste)
1 (16-ounce) can whole tomatoes
1/3 cup water
1/2 teaspoon basil
1/2 teaspoon sugar
1/2 of an 8-ounce package mozzarella cheese, shredded
Prepare rice as label directs; set aside.
Meanwhile, discard any tough outer leaves from lettuce; with knife, remove core. Remove 8 large leaves and trim rib of each leaf very thin. Coarsely shred remaining lettuce; set aside.
In 12-inch skillet over medium-high heat, cook ground beef, onion, and half of shredded carrots until meat is well browned and onion and carrot are tender, about 10 minutes. Remove skillet from heat; stir in cooked rice, half of tomato paste. 1/2 teaspoon salt, and 1/4 teaspoon pepper.
On center of each lettuce leaf, place about 1/2 cupful ground-beef mixture. Fold 2 sides of lettuce leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.
In same 12-inch skillet. evenly spread shredded lettuce. Arrange stuffed lettuce rolls, seam-side down, on lettuce in skillet. Add tomatoes with their liquid, water, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining tomato paste, and remaining shredded carrots. Over high heat, heat to boiling. gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lettuce rolls are tender.
Sprinkle shredded cheese over lettuce rolls; cover and simmer 1 to 2 minutes longer until cheese is melted.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping, 1980
"Quicker than cabbage - with a wonderfully delicate flavor."
1/2 cup regular long-grain rice
1 large head iceberg lettuce (about 1 1/2 pounds)
1 pound ground beef
1 medium onion, diced
2 medium carrots, shredded
1 (6-ounce) can tomato paste
Salt and pepper (to taste)
1 (16-ounce) can whole tomatoes
1/3 cup water
1/2 teaspoon basil
1/2 teaspoon sugar
1/2 of an 8-ounce package mozzarella cheese, shredded
Prepare rice as label directs; set aside.
Meanwhile, discard any tough outer leaves from lettuce; with knife, remove core. Remove 8 large leaves and trim rib of each leaf very thin. Coarsely shred remaining lettuce; set aside.
In 12-inch skillet over medium-high heat, cook ground beef, onion, and half of shredded carrots until meat is well browned and onion and carrot are tender, about 10 minutes. Remove skillet from heat; stir in cooked rice, half of tomato paste. 1/2 teaspoon salt, and 1/4 teaspoon pepper.
On center of each lettuce leaf, place about 1/2 cupful ground-beef mixture. Fold 2 sides of lettuce leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.
In same 12-inch skillet. evenly spread shredded lettuce. Arrange stuffed lettuce rolls, seam-side down, on lettuce in skillet. Add tomatoes with their liquid, water, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining tomato paste, and remaining shredded carrots. Over high heat, heat to boiling. gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lettuce rolls are tender.
Sprinkle shredded cheese over lettuce rolls; cover and simmer 1 to 2 minutes longer until cheese is melted.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping, 1980
MsgID: 3148480
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Monday 10-13-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Monday 10-13-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Monday 10-13-08 Recipe Swap - Assorted Recipes (5) |
Betsy at Recipelink.com | |
2 | Recipe: Cinnamon Applesauce Salad (Jell-O, 1980) |
Betsy at Recipelink.com | |
3 | Recipe: Tweedle Dum Dip and Tweedle Dee Dip (Velveeta, 1980) |
Betsy at Recipelink.com | |
4 | Recipe: Skillet Eggplant Parmesan (1980) |
Betsy at Recipelink.com | |
5 | Recipe: Stuffed Lettuce Rolls (using rice and ground beef) (1980) |
Betsy at Recipelink.com | |
6 | Recipe: Peach Upside-Down Cake (stove-top) (1980) |
Betsy at Recipelink.com |
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