 Stuffed Cabbagel very large head of cabbage 2 lbs. lean ground beef1 cup uncooked long grain rice 1 small onion - grated 3 eggs 1-1/2 tsp. salt 1/2 tsp. black pepper
1 large onion - sliced 1 can (28 oz.) whole or crushed tomatoes2 cans (16 oz. each) tomato sauce 1-1/4 cups brown sugar1/4 cup lemon juice 1 tsp. salt 1/4 tsp. black pepper Preparation -
Remove about 10 to 12 large cabbage leaves and place them in boiling water, a few minutes each to soften. Drain & set aside. In a large bowl, combine the ground beef, rice, grated onion, eggs, salt & pepper & mix well. Place a mound of the ground beef mixture in the center of a large cabbage leaf. Fold and wrap the cabbage leaf completely around the mound. Repeat with all the cabbage leaves and ground beef mixture. Arrange the cabbage rolls, seams down, with the onion slices in a deep casserole dish or a dutch oven. In a large bowl, mix together the tomatoes, tomato sauce, brown sugar, lemon juice, salt and pepper. Pour the mixture over the cabbage rolls. Bake in a preheated oven at 350º, covered, for one hour. Remove the cover and bake, uncovered, for one more hour. |
