Beefy Cabbage Rolls


Submitted By: Marie Delffs

Ingredients

  • 10 to 12 outer whole leaves of large cabbage head
  • 1½ cups chopped onion, divided
  • 1 tablespoon margarine
  • 14½ ounces canned tomatoes
  • 1½ teaspoons salt, divided
  • 2 tablespoons brown sugar
  • 4 garlic cloves, minced
  • ½ cup tomato juice
  • 1 cup cooked rice
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon pepper
  • 1¼ pounds ground chuck

    • Instructions


    Cook cabbage leaves in boiling water for 10 minutes; drain. Rinse in cold water and drain again.
    In a saucepan, sauté 1 cup onion in margarine; add tomatoes, ½ teaspoon salt, brown sugar, and garlic; simmer for 15 minutes, stirring occasionally.
    In a bowl, combine rice, ketchup, Worcestershire sauce, pepper, and remaining onion and salt. Add beef; mix well. Place ½ cup meat mixture on center of each cabbage leaf. Fold in sides and roll up leaf to completely enclose filling. Place seam down in a 9-x-13-inch baking dish. Repeat process until all leaves are filled. Top with tomato sauce.
    Cover with foil and bake at 325° for approximately one hour. Pour juices over rolls and bake uncovered for 20 minutes more.