585129 spanish stuffed cabbage rolls
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cabbage |
| 1½ | pounds | Hamburger |
| ½ | cup | Bread crumbs |
| 2 | tablespoons | Minced onion |
| 1 | Egg | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cans | (8 oz. each) tomato sauce |
| 1 | can | (16 oz.) stewed tomatoes |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Sugar |
| ½ | cup | Sliced pimiento-stuffed olives |
Clean cabbage, boil for 5 minutes or more until tender. Drain.
Combine meat, bread crumbs, onion, egg, salt and pepper; mix well.
Place a small amount of meat mixture on each loaf. Roll and place in a 2½ or 3 quart shallow baking dish. Pour tomato sauce, stewed tomatoes, lemon juice and cabbage. Sprinkle with sugar and sliced olives. Bake covered at 350 degrees for 2 ½ hours. Baste cabbage rolls occasionally during baking period with tomato sauce.
Submitted By BARRY WEINSTEIN On 02-26-95