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Fruits and Vegetables - Cabbage Rolls

  • 1 medium cabbage head
  • 1½ pounds ground chuck
  • 2/3 cup chopped onion
  • ¾ cup oats
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup milk
  • Sauce:
  • 2 (8-ounce) cans tomato sauce
  • ¼ cup sugar
  • 2 tablespoons vinegar
  • ½ cup water

Separate cabbage into 12 leaves. Drop into boiling water. Cover and cook for three minutes. Drain and dry.
Combine beef, onion, oats, egg, salt, pepper, and milk. Divide into 12 parts and place on center of each cabbage leaf. Roll and fasten with toothpick. Place in a baking pan.
Combine sauce ingredients and pour over cabbage rolls. Bake, covered, for 1½ hours at 300°. Remove rolls and remove toothpicks. Combine 2 tablespoons cornstarch and ¼ cup water. Slowly stir into sauce. Bring to a boil and cook until thickened. Pour over cabbage rolls to serve.
Submitted By: Ruth Whittenburg
Scott Morgan Farmers Co-op
Number of Servings: 0
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