1 large cabbage
1 lb. ground chuck
1/2 C. uncooked rice
1 medium onion, chopped
2 eggs
1 t. salt
1/4 t. pepper
Tomato Sauce:
1 large onion
2 - 8 oz. cans tomato sauce
2 large cans whole tomatoes
2 T. lemon juice
1 t. salt
1/4 t. pepper
1 - 3 T. brown sugar
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Remove 12 leaves from cabbage. Trim
off thick part the each leaf. Put in
boiling salt water for a few min. so
they become easy the roll.
Heat oven to 375 F. Combine meat,
rice, onion, eggs, salt and pepper.
Place mound of meat in cup part of
each leaf, fold sides over the meat
and roll up. In bottom of a dutch
oven, place a few of the remaining
leaves. Arrange layers of stuffed
cabbage, with seam side down.
Tomato Sauce:
Put tomatoes in bowl, mash slightly,
add tomato sauce, lemon juice, salt,
pepper and brown sugar, mix and pour
over cabbage rolls. Bake 2 hr.
covered, 1 hr. uncovered.
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