 | | Directions |
- Gently separate 8 outer leaves off of the cabbage.
- Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
- Take them out of the skillet and lay them out on paper towels to cool.
- Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
- Combine the remaining ingredients and mix well.
- Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
- Do this until all of the meat mixture is rolled up.
- Place extra steamed cabbage in the bottom of the baking dish.
- Lay rolls, seam side down, on top.
- Bring all sauce ingredients to a boil and pour over cabbage rolls.
- Place in a 375° oven, covered, for one hour then bake uncovered at 250° for two hours.
- Sprinkle with grated parmesan cheese before serving if desired.
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Prep Time: 20 minutes
Cook Time: 3 hours
Container: large skillet, 9x11 baking dish, mixing bowl
|  | | Ingredients | | | |
| - | | CABBAGE ROLLS: |
| - | | 1 head cabbage |
| - | | 1 pound ground beef |
| - | | 2 eggs |
| - | | 1/2 cup rice - uncooked |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper pepper |
| - | | 1 onion - small, chopped |
| - | | SAUCE: |
| - | | 1 onion - large, chopped |
| - | | 2 cans tomato sauce (8 oz. cans) |
| - | | 2 cans tomatoes (1lb. 13 oz. cans) |
| - | | 2 tablespoons lemon juice |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/2 cup brown sugar - more if desired |
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