Cabbage rolls2

4 Servings

Ingredients

Quantity Ingredient
8 larges White cabbage leaves
2 cups Canned smooth tomato sauce
1 teaspoon Sugar
1 tablespoon Chopped fresh oregano
¼ pounds Ground pork
½ pounds Ground beef
⅓ cup Chopped onion
1 cup Canned tomatoes; with juice
⅓ cup Long-grain rice
1 tablespoon Worcestershire sauce
1 tablespoon Chopped fresh oregano
½ cup Water
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Grated White Cheddar cheese

Directions

TOMATO SAUCE

FILLING

Removed the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in salted water for 30 seconds and lay out to cool.

Combine the Tomato Sauce ingredients, bring to a boil, and set aside.

Preheat oven to 375 degrees.

In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, ½ cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese.

Place ⅓ cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour ½ of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

Posted to MC-Recipe Digest V1 #1028 by "M. Hicks" <nitro_ii@...> on Jan 21, 1998

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