Stuffed Cabbage Rolls

By Suzymort

A tasty tomato sauce that smothers Stuffed Cabbage Rolls is the perfect complement to a beef and rice mixture.

Cabbage rolls are easy to make when the leaf is limp. Place meat mixture on leaf, carefully tuck in sides, then roll up.

Ingredients

• 12 large cabbage leaves
• 1 beaten egg
• 1/4 cup water
• 1 cup cooked long-grain rice
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme leaves, crushed
• 1 1/4 pounds ground beef
• 1 8-ounce can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice

Preparation

Step 1

Immerse cabbage leaves (heavy center vein of leaf may be cut out about 2 inches) in boiling water for 3 minutes or just till limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks; place in large skillet.

Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes or till sauce is of desired consistency.