Sunday, March 29, 2009

Stuffed Cabbage Rolls

This is a Better Homes and Gardens recipe that takes some time, but is soooooo good!
It reminds me of childhood as my mom used to make this for our family! :)

12 oz ground beef, pork, lamb or sausage (we use beef)
1/3 cup chopped onion (1 small)
1 7 1/2 oz can tomatoes, undrained and cut up
1/2 cup water
1/3 cup uncooked long grain rice
1/2 t dried oregano or thyme, crushed
1/4 t black pepper
8-10 medium to large cabbage leaves
1/4-1/2 cup shredded swiss cheese (1-2 oz)

For Sauce:
1 15 oz can tomato sauce
1 t sugar
1/2 t dried oregano or thyme, crushed

1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 t oregano, and 1/4 t black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.

2. Bring a large pot of water to poil. Trim veins (hard part near bottom of leaf) from cabbage leaves. Be careful not too trim too much or it could cause your leaf to split in half making it unusable. Immerse leaves, 4 at a time, into boiling water for 3 minutes until limp.

3. Stir the 1/4 cup swiss cheese into the meat mixture. place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

4. For sacue, in a small bowl stir together tomato sauce, sugar, and 1/2 t oregano. Pour half of the tomato mixture inot a 2 quart dish (we often use a 13x9 as I use smaller leaves and make more rolls). Arrage caggage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree oven for 35-40 minutes or until heated through (we like to keep them in the over for an hour to ensure the cabbage leaves are very tender. Sprinkle with another 1/4 cup of swiss cheese if desired (we skip this step)

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