| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Jaw, Main dish, Rice, Meats | 4 | Servings |
INGREDIENTS
| 1 | lg | Cabbage |
| 15 | oz | Can tomato sauce, divided |
| 1 | lb | Ground beef |
| 4 | oz | Can of mushrooms, undrained |
| 1/2 | c | Uncooked instant rice |
| 1/2 | c | Chopped onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/8 | ts | Garlic powder |
| 1 | ts | Sugar |
| 1/2 | ts | Lemon juice |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls. From: "The Austin American Statesman" typed by jessann :) Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 21:01:35 -0600 From: jessann doe <jessann@texas.net>
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