Beef & Rice Stuffed Cabbage Rolls
|Cabbage leaves||12 Large|
|Lean ground beef||1 Pound|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned tomato sauce||8 Ounce|
|Brown sugar||1 Tablespoon, firmly packed|
|Lemon juice||1 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
Place cabbage leaves in a 3 qt.glass casserole dish.
Pour water over leaves.
Cover and microwave 5 to 7 minutes or until leaves are tender.
Give dish a 1/2 turn during cooking.
Drain leaves and set aside.
Mix together ground beef, rice, onion, egg, parsley, salt, garlic powder and pepper.
Place equal portions of meat mixture in center of each cabbage leaf.
Fold edges of leaves over meat mixture.
Arrange fold side down in a 12x8x2 inch glass baking dish.
Combine tomato sauce, sugar, lemon juice, oregano and thyme.
Pour over cabbage leaves.
Cover with plastic wrap.
Microwave 13 to 16 minutes, giving dish a 1/2 turn twice during cooking.