Casserole, Classic Cabbage Rolls

By Floridaberry

Ingredients

• 1 medium head cabbage, cored
• 1 1/2 cups chopped onion, divided
• 1 tablespoon butter
• 2 (14.5 ounce) cans Italian stewed tomaoes
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt, divided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper
• 1 pound lean ground beef
• 1/4 pound bulk italian sausage
• 1/2 cup V-8 juice (optional)

Preparation

Step 1

1. In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are ender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

2. In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

3. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.

4. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 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 V-8 juice if desired.

5. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.

After removing core of cabbage, boil cabbage in water until leaves separate.