Microwaved Cabbage Rolls
|Egg||1 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Ground beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Frozen cabbage is easiest to use.
Freeze whole heads in the fall and let head thaw until you can remove just the number of leaves you need at one time.
Return remainder of head to freezer.
As leaves thaw they will wilt enough to be able to use without cooking.
Cut heavy rib out to make rolling easier.
In mixing bowl, combine egg, milk, onion, salt, pepper, beef and rice.
Place 1/4 cup (50 mL) filling on centre of each leaf and roll.
Place rolls in 9" x 13" (3 L) microproof baking dish.
Combine tomato sauce, sugar, lemon juice, Worcestershire sauce and cornstarch and pour over rolls.
Cover with plastic wrap and cook on HIGH for 20 minutes.
Reduce power level if sauce begins to boil over.
Rearrange rolls once so those in centre are moved to outside for more even cooking.
Let stand at least 10 minutes before serving.