Yield: 8 servings
Measure | Ingredient |
---|---|
1 medium | Head of cabbage -- 3 lbs. |
½ pounds | Ground beef, lean |
½ pounds | Ground pork |
1 can | Tomato sauce -- 15 oz |
\N \N | Divided |
1 small | Onion -- chopped |
½ cup | Long-grain rice -- uncooked |
1 tablespoon | Dried parsley -- flakes |
½ teaspoon | Salt |
½ teaspoon | Dill weed |
⅛ teaspoon | Cayenne pepper |
1 can | Tomatoes -- 16 oz with |
\N \N | Liquid |
\N \N | Cut-up |
½ teaspoon | Sugar |
Remove core from cabbage. In a large kettle or dutch oven, cook cabbage in boiling salted water for 2 to 3 min. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combene beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper; mix well. Place about ¼ cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 deg. for 1½ hr.
Yield: 6 to 8 servings.
Recipe By : Country Woman