Spicy Cabbage And Beef Rolls
|Ground beef||1 Pound|
|Chopped onion||3 Tablespoon|
|Chopped green pepper||3 Tablespoon|
|Chopped celery||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Canned tomatoes with green chiles||10 Ounce, undrained and chopped (1 Can)|
|Seasoned salt||1⁄4 Teaspoon|
Remove 10 outer leaves of cabbage; cook leaves in boiling salted water 5 to 8 minutes or until just tender; drain and set aside.
Reserve remaining cabbage for other uses.
Combine next 8 ingredients, mixing well.
Place equal portions of meat mixture in center of each cabbage leaf.
Fold 2 opposite ends over and place rolls, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
Combine tomato paste and water, mixing well.
Stir in tomatoes with green chiles and seasoned salt; pour over cabbage rolls.
Cover and bake at 350° for 1 hour.