Stuffed Cabbage Rolls

Ingredients of Stuffed Cabbage Rolls:

 

Stuffed Cabbage Rolls 

 ■1 large head cabbage

 ■1 pound ground beef

 ■1/3 cup rice, raw, can use instant or regular

 ■1 small onion, grated

 ■2 eggs

 ■1 tsp salt

 ■1/4 tsp pepper

 ■1 large onion, sliced

 ■1 large can (15 ounces) tomato sauce

 ■3 cans diced tomatoes

 ■2  tbsp lemon juice

 ■ salt to taste

 ■1/4 tsp pepper

 ■1/2 cup brown sugar

 

How to make Stuffed Cabbage Rolls:

 ■ Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf.

 ■ Pour boiling water over the cabbage to wilt the leaves.

 ■ Preheat oven to 350°.

 ■ Combine ground chuck with the rice, grated onion, eggs,  salt and pepper.

 ■ Place a mound of meat mixture in cupped part of each softened cabbage leaf.

 ■ Fold over sides of cabbage leaf; roll up.

 ■ In bottom of Dutch oven, place a few of the remaining leaves.

 ■ Arrange layers of cabbage rolls, seam side down, and sliced onions in a

 ■ Dutch oven or large casserole.

 ■ Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper.

 ■ Bring to a boil on stove top.

 ■ Sprinkle with brown sugar, to taste.

 ■ Bake and covered for 1 hour.

 ■ Uncover and bake 2 hours longer.

 ■ Stuffed Cabbage Rolls are ready to serve.