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