Stuffed Cabbage Rolls
1 small-medium head cabbage
Filling:
1 pound lean ground meat - combination ground beef, pork and veal
1 cup cooked long grain rice
1/2 cup finely chopped onions
1/3 cup tomato sauce (taken from can, before making sauce below)
1 tsp salt
1/4 tsp pepper
Sauce:
1 can (28 ounces) crushed tomatoes
1 T brown sugar
2 T cider vinegar
Salt and pepper to taste
Cook 3 or 4 cabbage leaves at a time in lightly salted boiling water until tender, about 4 minutes. When getting to the inner portion of the cabbage where the leaves are too tight to remove without ripping, immerse the remaining head into the water and remove the outer leaves as they become loose. Separate the cooked leaves on a clean towel so they can drain and cool quickly.
Combine filling ingredients.
Simmer sauce ingredients over medium heat about 10 minutes.
To assemble, if necessary, cut a slit in the thick portion of the leaves so they will roll easily. Starting with the largest leaves, place about 1/4 cup of filling at the thick end. Start to roll, tucking in the sides as you go. Roll as tightly as you can. This will make about 12 rolls, depending on the size of the leaves. When you have used up all of the filling, take the remaining leaves and lay them on the bottom of a baking dish or roasting pan large enough to hold the rolls in one layer. Top with the remaining cooked rice. Spoon just enough of the sauce over the layer to moisten. Place the cabbage rolls, seam-side down, in rows on top of sauce. Pour the remaining sauce over all.
Cover the baking dish, bake at 350 for 50-60 minutes or until hot and bubbly.
Serves 4-6
Good served with Pierogi Casserole