My Cabbage Rolls

Name: My Cabbage Rolls
Ingredients: For filling; 1 kg extra lean ground beef; 1 carrot; 2 medium onions (I use VIdalia or red); 4 teaspoons salt; 2 teaspoons pepper; 2 eggs; 1 cup raw long grain rice; For wrap; 25 steamed cabbage leaves; For sauce; 1 (8 ounce) can diced tomatoes (or fresh ones); 1/2 cup brown sugar; 1 liter tomato sauce (unsweetened); 2/3 cup water; 1/4 cup lemon juice; Topping; sour cream

18 ingredients

7 steps

Ingredients

For filling
1 kg extra lean ground beef
1 carrot
2 medium onions (I use VIdalia or red)
4 teaspoons salt
2 teaspoons pepper
2 eggs
1 cup raw long grain rice
For wrap
25 steamed cabbage leaves
For sauce
1 (8 ounce) can diced tomatoes (or fresh ones)
1/2 cup brown sugar
1 liter tomato sauce (unsweetened)
2/3 cup water
1/4 cup lemon juice
Topping
sour cream

Directions

1

Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
2

Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
3

Make the filling.
4

Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
5

Mix the sauce and pour over the cabbage rolls.
6

Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
7

Serve with a dollop of sour cream.