Sweet And Sour Stuffed Cabbage Rolls
|Cabbage head||1 Large|
|Ground beef||1 Pound|
|Raw white rice||1⁄2 Cup (8 tbs)|
|Onion||1 Small, diced|
|Eggs||2 , beaten|
|Onion||1 Large, sliced|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Canned tomatoes||28 Ounce (One 1 Pound 12 Ounce Can)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
1.In large kettle, bring 3 quarts water to boiling.Add cabbage; simmer 2 to 3 min.or until leaves are pliable. Remove cabbage and drain.
2.Carefully remove 12 large leaves from cabbage; trim thick rib if leaves are not soft enough to roll.Return to boiling water for 1 minute.
3. Preheat oven to 375 degrees.
4.In large bowl, combine beef, rice, diced onion, eggs, salt and pepper; mix well.
5.Place about 1/4.cup meat mixture in the center of each of the 12 cabbage leaves.Fold sides of leaf over stuffing, roll up from thick end of leaf.
6.In Dutch oven, place a few of the remaining leaves, arrange rolls with seam side down on the leaves; top with onion slices.
7.Make sauce by combining tomato sauce, tomatoes, lemon juice, 1/4 cup water, salt & pepper, and pour over cabbage leaves and rolls.
8.Bring to boiling over medium heat.Sprinkle with sugar and cover.Place in oven.
9.Bake 1/2 hours, covered. Uncover and bake 1 1/2 hours longer.