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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (15-ounce) can tomato sauce, divided |
2 medium potatoes, cubed |
2 large onions, cubed |
2 eggs |
3 cloves garlic |
2 teaspoons salt |
1 teaspoon pepper |
2 1/2 pounds ground chuck |
3 large heads of cabbage |
2 (14 1/2-ounce) cans whole tomatoes, undrained |
1 (28-ounce) jar apple butter |
1/2 cup lemon juice |
2 large onions, chopped |
1 tablespoon sugar |
1 tablespoon firmly packed brown sugar |
2 teaspoons salt |
Directions:
1. Combine 3 tablespoons tomato sauce, potatoes, cubed onion, eggs, garlic, salt, and pepper in container of an electric blender. Process until well blended. Combine tomato mixture and meat in a large mixing bowl; mix well. Set aside.
2. Core cabbage, and set aside. Place heads in hot water to cover until leaves are easily separated. Remove leaves. Cook leaves in boiling salted water 5 to 8 minutes or until just tender; drain. Place about 1/4 cup meat mixture in center of each cabbage leaf; fold ends over, and tie with string. Shred remaining cabbage; place in bottom of a large Dutch oven. Place cabbage rolls on shredded cabbage.
3. Combine remaining ingredients; mix well. Pour over cabbage rolls. Cover; simmer 2 hours. Remove rolls; serve with sauce.
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