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Stuffed Cabbage Rolls


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Member since 2007

Serves 15 | Prep Time | Cook Time

Ingredients

large head cabbage
1 pound ground chuck
1/3 cup rice, raw, can use instant or regular
1 small onion, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 large can (15 oz) tomato sauce
3 cans (14.5 oz ea) diced tomatoes
3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup brown sugar


Preheat oven to 350°.



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.


Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon 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, covered, for 1 hour. Uncover and bake 2 hours longer.


Pairs Well With


Notes

Wasn't to much of a favorite for me as a child but I think it was because I was a Child !!! I've grown to like these but have hardly the time to make them anymore

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