| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Maindish | 8 | Servings |
INGREDIENTS
| 1 | lg | Cabbage |
| 1 | lb | Lean ground beef |
| 3 | tb | Rice; cooked |
| 2 | tb | Sugar |
| 2 | tb | Grated onion |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | lg | Onion; minced |
| 2 | tb | Vegetable oil |
| 2 | cn | (8-oz) tomato sauce |
| 1/3 | c | Brown sugar |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
From: lmccrea@direct.ca (Lynne McCrea) Date: Thu, 25 Jul 1996 09:07:58 -0800 Recipe By: The Vancouver Sun Food Section Wash cabbage, cut out the core end, and boil whole until you can separate a few leaves; put back to boil and repeat until you have enough leaves. Combine meat, rice, 2 tablespoons of sugar, grated onion, 1 tablespoon of lemon juice, 1 teaspoon of salt, 1/4 tsp. pepper and 1/4 tsp. paprika. Saute minced onion with remaining 1/2 tsp. salt, 1/4 tsp. paprika and dash of pepper in hot oil in frying pan or Dutch oven for about 10 minutes. Add 2-3 tablespoons of hot water and transfer to casserole or leave in Dutch oven. Starting at thick end, place a spoonful of meat mixture on each cabbage leaf and roll up. Place seam side down in casserole dish. Mix tomato sauce with sugar and 1/4 cup lemon juice and pour over cabbage rolls. Cover and bake in a 325°F. oven for 2-3 hours. Taste and add more lemon juice or brown sugar if necessary. ----- Notes: Best made and cooked day ahead and re-heated. Per serving: 555 Calories; 31g Fat (49% calories from fat); 25g Protein; 47g Carbohydrate; 85mg Cholesterol; 1813mg Sodium ### MC-Recipe Digest V1 #168 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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