Old-fashioned cabbage rolls

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

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