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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I believe I got this recipe in one of my Tast of Home cooking magazines. It is a really good recipe for cabbage rolls. Ingredients:
1 head cabbage (cored) |
1 medium onion (chopped) |
1 tablespoon butter |
2 (14 1/2 ounce) cans italian stewed tomatoes |
2 cloves garlic (pressed) |
2 tablespoons brown sugar |
1 1/2 teaspoons salt (divided) |
1 cup rice (cooked) |
1/4 cup catsup |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper |
1 lb ground beef |
1/4 lb italian sausage |
1/2 cup v8 vegetable juice |
Directions:
1. In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
2. Rinse in cold water; drain.
3. Remove 8 large outer leaves, set aside.
4. In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
5. Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
6. of the salt.
7. Simmer for approximately 15 minutes, stirring occasionally.
8. Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
9. Add beef and sausage; mix well.
10. Place about 1/2 cup meat mixture on each leaf; fold in sides.
11. Starting at an unfolded edge, roll up each leaf to completely enclose filling.
12. Place seam side down in a skillet.
13. Top with the sauce.
14. Cover and cook over medium-low heat for 1 hour.
15. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.
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