Stuffed Cabbage Rolls
Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
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.
