Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: 1 (10-inch) head cabbage; 1 3/4 lb. lean ground chuck; 1/2 c. uncooked rice; 1 medium onion, grated; 1 tsp. dried parsley; 1 egg, beaten; 1/2 tsp. salt (optional); 1 (28 oz.) can crushed tomatoes; 1/2 c. granulated brown sugar; 1/4 c. lemon juice; 1 (8 oz.) can tomato sauce; water

12 ingredients

3 steps

Ingredients

1 (10-inch) head cabbage
1 3/4 lb. lean ground chuck
1/2 c. uncooked rice
1 medium onion, grated
1 tsp. dried parsley
1 egg, beaten
1/2 tsp. salt (optional)
1 (28 oz.) can crushed tomatoes
1/2 c. granulated brown sugar
1/4 c. lemon juice
1 (8 oz.) can tomato sauce
water

Directions

1

Remove tough outer leaves of cabbage. Core, then place it in a large kettle of boiling water.
2

Boil until outside leaves loosen. Lift out leaves with two wooden spoons and drain. In a bowl, combine meat, rice, onion, parsley, egg and salt, if desired.
3

Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf, tuck in the sides over the meat and roll up securely. Place close together in a large, deep skillet. Add remaining ingredients and enough water to cover. Cover tightly and cook over medium heat 30 minutes, shaking pan occasionally. Serve or freeze for later use. To reheat, bake in 350° oven for 20 to 30 minutes, until brown on top. Makes 24 rolls; allow 2 per serving.