Old Country Cabbage Rolls
|Lean ground beef||1⁄2 Pound (250 Gram)|
|Raw rice||45 Milliliter (3 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Finely chopped onion||45 Milliliter (3 Tablespoon)|
|Garlic powder||1 Pinch|
|Tomato sauce||125 Milliliter (1/2 Cup)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Liquid artificial sweetener||1⁄2 Teaspoon|
Remove 9 leaves from cabbage (I use all the leaves and make more filling).
Thoroughly combine ground beef, rice, water, onion, salt, garlic powder and pepper.
Place about 2 tablespoons (25 ml) mixture on each cabbage leaf, which has been trimmed but do not remove centre rib of leaf.
Roll up, tucking in sides.
Pack rolls tightly into a 4-cup (1-litre) casserole.
Pour over mixture of tomato sauce, lemon juice, Worcestershire sauce and liquid artificial sweetener.
Cover tightly and bake in a 350Â°F (180Â°C) oven for about 1 1/2 hours.
Remove cover and continue cooking for an additional 1/2 hour.
(Cover may be left on for total time.)