Stuffed Cabbage Rolls Mom & Dad

This recipe may be cut in half or increased. You can even skip the rolling and just make meat and rice balls. Lay them carefully on chopped cabbage with sauce and bake covered. Saves time. However most people like them rolled in the cabbage.

1 large head cabbage (3 1/2 pounds)
1 pound ground beef
1/2 cup white rice
1 small onion, chopped and fried in margarine
2 eggs, beaten
Salt and pepper

2 8-ounce cans tomato sauce
1 large can tomatoes (1 pound 12 ounces)
Salt and pepper
1/4 cup light brown sugar
1/3 cup lemon juice

Cook rice until tender.
In large kettle, bring 2 quarts water to boiling. Place cabbage with core removed in the water. Simmer for 5 minutes. Remove leaves until you have 12. Trim thick rib. If leaves are not soft enough to roll, return them to the boiling water.

In large bowl, combine beef, cooked rice, onion, eggs, salt and pepper. Place about 1/4 to 1/2 cup meat mixture on cabbage leaf. Fold over sides, roll up from the thick end of the leaf. Mix sauce ingredients. Place 2 cups sauce in bottom of Dutch oven, plus chopped leftover cabbage. Arrange rolls, seam side down. Spoon remaining sauce over rolls. Bring to boiling. Place, covered, in a 375-degree oven for 1 & 1/2 hours. Uncover and bake for 1 more hour. Baste occasionally.

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