Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 larges | Cabbage leaves |
| 1 pounds | Lean ground beef |
| \N \N | Salt & pepper |
| 1 small | Onion; grated |
| ½ cup | Cooked rice |
| 2 cups | Tomatoes |
| 1 \N | Onion; chopped |
| 2 tablespoons | Vinegar |
| 2 tablespoons | Sugar |
| \N \N | Water |
Prepare cabbage leaves for stuffing by cutting out & discarding hard center core. Put cabbage in a large pot & pour boiling water over it. Let stand until leaves are flexible & can easily be removed from head. Drain. Season meat with salt & pepper. Add grated onion & rice. Roll a portion of the meat mixture in each leaf. Fasten with toothpicks. Place rolls in Dutch oven, folded sides down. Combine tomatoes, onions, vinegar, sugar & a little water. Pour over cabbage rolls & simmer about 1 hour. May add additional sugar & vinegar if needed to adjust seasonings.
BESSIE COHEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .