Cabbage Rolls in Sour Cream Tomato Sauce

By Hester

This recipe comes from my mother with a few revisions. Even she agreed that they were better. Once you make these, they are "the only cabbage rolls" that you'll want from now on.

Ingredients

• 2 large sour cabbage
• 3 lbs lean ground beef
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup uncooked rice
• 1 1/2 cups uncooked small shell pasta (orzo "or" acini de pepe)
• 3/4 cup water
• 2 medium onions
• 1 Tbsp. canola oil
• 2 cans plain spaghetti sauce (not chunky)
• 1 (500 g) container sour cream (use plain yogurt for low-fat equivalent)

Details

Servings 60
Preparation time 60mins
Cooking time 240mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Cut out core of cabbage and simmer in water to soften leaves to separate.

2 (A splash of vinegar prevents that cabbage smell from taking over your house) Mix all filling ingredients together.

3 Run softened cabbage leaves under cold water and drain for easy handling.

4 Put desired amount of filling onto a cabbage leaf and roll up.

5 Place in a large roasting pan that has been sprayed with cooking spray.

6 Saute onions in oil until soft, add spaghetti sauce and sour cream.

7 Mix all together and pour over cabbage rolls and put on cover.

8 Place in oven at 325 degrees for 3-3 1/2 hours.