Stuffed Cabbage Rolls
INGREDIENTS
- Servings: 15
- 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.