| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Grains | Dutch | Ground beef, Rice, Vegetables, Entree or s | 4 | Servings |
INGREDIENTS
| 1 | lg | Green Cabbage |
| 1 | lb | Lean Ground Beef |
| 2 | tb | Onion, finely chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Egg | |
| 1 | tb | Long-Grain Rice |
| 2 | tb | Water |
| 14 1/2 | oz | Canned Tomatoes, cut up |
| 15 | oz | Tomato Sauce |
| 1/2 | c | Brown Sugar, Packed |
| 1/3 | c | Lemon Juice |
| 1/3 | c | Golden Raisins |
INSTRUCTIONS
Preheat oven to 350°F. Break off 8 large outer leaves of cabbage. Boil leaves 4 to 6 min.,until pliable. Drain on paper & set aside. Combine beef, onion, salt, pepper, egg, rice & water. Divide mixture evenly between the cabbage leaves. Fold in sides of leaves and roll up. Shred remaining cabbage and place in bottom of Dutch oven. Add tomatoes, tomato sauce, brown sugar, lemon juice and raisins. Stir to blend. Place cabbage rools close together, seam side down, on top of tomato mixture. Spoon some of the sauce on top and around cabbage rolls. Cover and bake 2 hours. Remove lid and continue baking 30 min. Serving Ideas : Serve cabbage rolls on top of shredded cabbage. Recipe by: =20 Posted to MC-Recipe Digest V1 #522 by Bill Spalding <billspa@icanect.net> on Mar 19, 1997
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