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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food. Ingredients:
1 large head of cabbage |
1 lb ground chuck |
1/2 cup uncooked rice |
1 grated small onion |
2 eggs |
1 teaspoon salt |
1/4 teaspoon pepper |
1 sliced large onion |
2 (8 ounce) cans tomato sauce |
2 (16 ounce) cans diced tomatoes |
2 lemons, juice of |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup brown sugar |
Directions:
1. Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.
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