566324 stuffed cabbage rolls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground chuck beef |
| ¾ | cup | Cooked rice |
| 2 | Eggs | |
| ¼ | cup | Grated onion |
| ⅓ | cup | Grated carrot |
| ½ | teaspoon | Salt |
| 20 | 24 lg. green cabbage leaves | |
| ½ | cup | Cider vinegar |
| ¼ | teaspoon | Sour salt |
| ¾ | cup | Firmly packed dark brown |
| Sugar | ||
| 1 | (8 oz.) can tomato sauce | |
Directions
Mix meat with rice, eggs, onion, carrot and salt. With sharp knife carefully slice off the back of the tough rib of each cabbage leaf, keeping surface of leaf in one piece. Pour boiling water over cabbage leaves and let stand until wilted. Drain. Place a ball of meat about the size of a small plum at one side of the leaf. Roll the cabbage tightly around the meat to enclose the filling completely. Place filled rolls in a heavy Dutch oven or deep saucepan. Mix remaining ingredients together and add to the saucepan.
Cover and simmer for 50 minutes to 1 hour. Add water if necessary to prevent sticking. Submitted By BARRY WEINSTEIN On 05-05-95