| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | md | Head cabbage (3 pounds) |
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground pork |
| 1 | cn | (15-oz) tomato sauce; divided |
| 1 | sm | Onion; chopped |
| 1/2 | c | Uncooked long grain rice |
| 1 | tb | Dried parsley flakes |
| 1/2 | ts | Salt |
| 1/2 | ts | Dill weed |
| 1/8 | ts | Cayenne pepper |
| 1 | cn | (16-oz) tomatoes; with liquid, cut up |
| 1/2 | ts | Sugar |
INSTRUCTIONS
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenner pepper; mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 degrees for 1-1/2 hours. 6-8 servings. COUNTRY WOMAN, SEP-OCT 1994 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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