Stuffed Cabbage Recipe

Stuffed Cabbage

Filling:
2 beaten eggs
1 pound ground beef
½ cup cooked rice
½ teaspoon garlic powder
1 tablespoon grated onion
(or 1/2 cup chopped and
cooked in oil)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon catsup

Sauce:
2 cups tomato sauce
2 tablespoons tomato paste
½ cup sugar
¼ cup lemon juice or cider vinegar
Salt and pepper to taste

Bring a large pot of water with a little vinegar to a rapid boil. Place a cabbage head in the water and cook about 5 minutes until you can remove outer leaves easily. Cool and remove about 14 large leaves. Trim the center rib of each leaf. You can chop up extra leaves and put them in the bottom of your baking dish with some chopped onions. Combine stuffing and put about 1-2 heaping tablespoons on each leaf, fold sides over stuffing, then fold over the rib end and roll up. Arrange the cabbage rolls, seam side down, in the baking dish.

Combine the ingredients for the sauce, bring to a boil and pour over the cabbage rolls. Add water if necessary to cover the rolls. Cover and simmer 1½-2 hours. Alternatively, bake in a 300° F oven for 2-3 hours covered, then uncover and bake another half-hour or so until the sauce is thickened and the rolls are browned lightly.

Talk of the Table: A Comfort Food for All Ages