Old-Fashioned Stuffed Cabbage Recipe

By Coppermouse

Instead of steaming the cabbage, an easy way to peel the leaves is to core the cabbage, freeze it overnight, thaw it completely, then peel away...easily!

Ingredients

• 1 large cabbage, cored
• 1 (28-ounce) can crushed tomatoes, not drained
• 3 tablespoons light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 pound ground beef
• 1 cup cooked rice, cooled
• 1 small onion, chopped
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

•Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

• In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.

• In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.

• Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.

• Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.