Cabbage Rolls
Ingredients
- 1 medium head cabbage, cored
- 1 large onion, chopped and divided
- 1 Tbs. butter
- 2 14.8 oz. cans Italian-style stewed tomatoes
- 4 garlic cloves, finely minced
- 2 Tbs. packed brown sugar
- 1 1/2 tsp. salt, divided
- 1 C. cooked rice
- 1/4 C. ketchup
- 2 Tbs. Worcestershire sauce
- Freshly ground pepper to taste
- 1 lb. lean ground beef
- 1/4 lb. bulk Italian sausage
Directions
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 tsp. salt. Simmer for 15 minutes, stirring occasionally.
In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 C. meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.
Yield: 4 servings
