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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This delicious recipe was given to me by a special friendshe included it in a collection of her family's favorites that she gave us as a unique wedding present.Mary Lea Schmidt, Anahim Lake, British Columbia Ingredients:
1 medium head cabbage |
1-1/2 pounds lean ground beef |
1/2 cup uncooked instant rice |
1/2 cup finely chopped onion |
1 egg, lightly beaten |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
sauce: |
1 can (8 ounces) tomato sauce |
1/3 cup ketchup |
2 tablespoons brown sugar |
2 tablespoons white vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.)
2. Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish.
3. Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours. Yield: 6-8 servings.
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