Cabbage Rolls

By á-3145

Ingredients

• 1 Ea. Medium head cabbage, cored
• 1 1/2 C.Chopped onion, divided
• 2 can Italian stewed tomatoes,(14.5 oz ea)
• 1 T. Butter
• 4 Garlic cloves, minced
• 2 T. Brown sugar
• 1 1/2 t. Salt, divided
• 1 C. Rice, cooked
• 1/4 C. Ketchup
• 2 T. Worcestershire sauce
• 1/4 t. Pepper
• 1 Lb. Ground beef
• 1/4 Lb. Italian sausage
• 1/2 C. V8 juice, optional

Details

Servings 4

Preparation

Step 1

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a saucepan, sauté 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and ½ teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about ½ cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.