Old-fashioned cabbage rolls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head of cabbage -- 3 lbs. |
| ½ | pounds | Ground beef, lean |
| ½ | pounds | Ground pork |
| 1 | can | Tomato sauce -- 15 oz |
| Divided | ||
| 1 | small | Onion -- chopped |
| ½ | cup | Long-grain rice -- uncooked |
| 1 | tablespoon | Dried parsley -- flakes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dill weed |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | can | Tomatoes -- 16 oz with |
| Liquid | ||
| Cut-up | ||
| ½ | teaspoon | Sugar |
Directions
Remove core from cabbage. In a large kettle or dutch oven, cook cabbage in boiling salted water for 2 to 3 min. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combene beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper; mix well. Place about ¼ cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 deg. for 1½ hr.
Yield: 6 to 8 servings.
Recipe By : Country Woman
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