Easy cabbage & beef rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cabbage |
| 15 | ounces | Can tomato sauce, divided |
| 1 | pounds | Ground beef |
| 4 | ounces | Can of mushrooms, undrained |
| ½ | cup | Uncooked instant rice |
| ½ | cup | Chopped onion |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Lemon juice |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine ½ cup tomato sauce and next 7 ingredients, mixing well. Place ½ cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish.
Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.
From: "The Austin American Statesman" typed by jessann :)
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