Cabbage Rolls

By tschnet1

Ingredients

• 1 large cabbage
• 1 cup uncooked rice
• 1 cup beef stock
• 1/2 tsp salt
• 2 tbsp butter
• 1 onion, chopped
• 1 lb ground beef
• 1 egg, beaten
• pepper
• 398 ml tomato sauce
• 1/2 cup water
• 2 tbsp brown sugar
• 2 tbsp vinegar
• 1 tsp dry mustard
• 1/2 tsp salt

Preparation

Step 1

Remove core from cabbage. In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water. Let stand a few minutes until leaves are supple. Drain, then separate leaves carefully. Trim hard rib at bottom of each leaf. Set leaves aside.

Line bottom of 3L casserole with cabbage trimmings and any torn or tiny leaves. In pan, combine rice, stock and salt. Bring to boil and cook for 1 minute. Cover and remove from heat, let stand 20-30 minutes or until liquid is absorbed. In skillet, heat butter. Saute onion until tender but not brown, about 4 minutes. Add beef and cook, stirring occasionally, until meat is lightly browned. Stir into rice and let stand until cool. Stir in egg. Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends. In casserole, arrange rolls in layers, seasoning each layer with pepper.

In saucepan combine remaining ingredients. Bring to boil, stir well and pour over cabbage rolls, cover and bake in 350º for 2 hours until tender. If rolls seem too dry, add a little hot water to casserole during baking.

Makes 24