Barbecue Cabbage Rolls
|Cabbage leaves||8 Large|
|Egg||1 , beaten|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Ground beef||1 Pound|
|Sandwich sauce||15 1⁄2 Ounce (1 Can)|
In a 3-quart casserole combine cabbage and 1/2 cup water.
Micro-cook, covered, till leaves are pliable, about 8 minutes.
Let stand, covered, till cool.
Combine egg, milk, crumbs, onion, salt, thyme, and pepper.
Add meat; mix well.
Place about 1/4 cup meat in center of each cabbage leaf; fold in sides and roll ends over meat mixture.
Place rolls, seam side down, in 12 x 7 1/2 x 2-inch baking dish.
Pour sandwich sauce over.
Micro-cook, covered, till meat is done and cabbage is tender, about 14 minutes, giving dish a quarter turn every 4 minutes.
Remove cabbage rolls to serving plate.
Stir sauce in dish; serve with rolls.