Stuffed
Cabbage
l very large head of cabbage
2 lbs. ground chuck
1 cup uncooked rice
1 small onion - grated
3 eggs
1 1/2 tsps. salt
1/2 tsp. black pepper
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1 large onion - sliced
2 - 16 oz. cans tomato sauce
1 - 28 oz. can whole or crushed
tomatoes
1/4 cup lemon juice
1 tsp. salt
1/4 tsp. black pepper
1 1/4 cups brown sugar
Preparation -
Remove about 10 to 12 large
cabbage leaves and place them in boiling water, a few
minutes each, to soften. Drain and set aside. Combine the ground chuck, rice, grated onion, eggs, salt and pepper and mix well. Place a
mound of the meat mixture in the center of a large cabbage leaf. Fold and wrap the cabbage leaf completely around the hamburger. Repeat with all of the cabbage leaves and the meat mixture. Arrange the cabbage rolls, seam down, along with the onion slices, in a deep casserole dish or a Dutch oven.
In a separate large bowl, mix the tomatoes, tomato sauce, brown sugar and lemon juice together. Pour the mixture over the cabbage
rolls. Cover and bake in a preheated oven at 350º for 1 hour. Uncover and bake for 1 more hour.
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