Yield: 1 Servings
|1 medium||Stuffed cabbage|
|1 large||Onion; minced|
|3 tablespoons||Butter or margarine|
|1 pounds||Ground beef; or 1/2 pound ground beef and 1/2 pound ground veal or pork|
|1||Garlic clove; finely chopped, (optional)|
|1 can||(15-oZ) tomato sauce|
Remove core from cabbage. Place in a pot of boiling water to cover and cook for 10-15 minutes. Drain, cool and seperate leaves. Trim down thick stem on each leaf.
Bring 1½ cups of water to a boil and add rice. Over medium heat, cook rice for 5 minutes, or until it has absorbed all the water. Set aside.
Saute minced onion in 3 tablespoons butter or margarine. Combine the meat, rice, onion, egg, salt, pepper and garlic. Mix thoroughly.
Preheat oven to 375 degrees.
Place about 3 heaping tablespoons of meat ans rice filling on each leaf.
Roll the leaf, tucking sides either inside or under. Repeat with remaining leaves.
Place the cabbage rolls close together in a baking dish or Dutch oven. Pour the tomato sauce, which has beem mixed with 1 cup water, over the rolls.
Cover and bake in the oven for 1 ¼ hours.
Yield: 4 servings
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998