STUFFED CABBAGE

 

 

 

INGREDIENTS:                                                                     SAUCE

 

1 large head Green Cabbage                             16 oz. Tomato Sauce

1 Onion, minced                                                                      ½ cup Brown Sugar

1 clove Garlic, crushed                                                             ½ tsp. Salt

1 lb. Ground Beef                                                                     ¼ cup Lemon Juice

2 Eggs                                                                                     ¼ tsp. Black Pepper          

½ tsp. Salt

¼ tsp. Pepper

2 Tbsps. Minute Rice ^®                              

 

DIRECTIONS:

 

1. Core Cabbage; place in a large pot of boiling water. Allow to stand until softened.  (about 5 – 10 minutes)
2. Combine the ground Onion, Garlic, Beef, Eggs, Salt and Pepper; mix
3. Add the Rice and mix to combine evenly.
4. Separate the Cabbage leaves and place on a work surface. Chop the smaller pieces and place in the bottom of a Dutch oven.
5. Place a scoop of the meat mixture (about ¼ cup) in each cabbage leaf; wrap and place, fold side down on top of the chopped cabbage.
6. Combine the Sauce ingredients and pour over the Cabbage Rolls.
7. Bring the mixture to a boil, and then turn the heat down to simmer and cook for about 1 ½ hours.
8. Serve with noodles, rice or mashed potatoes.

*  Diced Carrots may also be added to the Cooking Mixture or with the side dish of Peas

 

YIELD:      4 Servings