Herbed Beef Stuffed Cabbage Casserole
|Cabbage head||1 1⁄2 Pound (1 In Number)|
|Water||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
|Chopped fresh parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||16 Ounce (1 Can)|
Remove core and blemished leaves of cabbage.
Place cabbage in 3-quart microproof casserole.
Cover with plastic wrap and cook on HI (max. power) 6 minutes.
Cool cabbage slightly and separate leaves.
Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; stir thoroughly.
Divide mixture among 6 to 8 large cabbage leaves.
Wrap leaves tightly around mixture.
Line bottom of 3-quart microproof casserole with some leftover cabbage leaves.
Place cabbage rolls on top of loose leaves.
Cover with remaining cabbage leaves.
Dot with butter and pour tomato sauce over top.
Cook, covered, on 80 (reheat) about 30 minutes.
Baste after 15 minutes, and cook until rolls are fork-tender.
Remove and let stand, covered, 5 minutes.
Discard top loose cabbage leaves before serving.