Cabbage Rolls

Cabbage Rolls

 

 

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can 14-1/2 ounces stewed tomatoes
• 1 can 14-1/2 ounces tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 1/2 pounds ground beef
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.

Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.

For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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