Stuffed Cabbage

By juliedee29

Ingredients

• 2 T. vegetable oil
• 1 c. chopped onion
• 1 medium head cabbage
• 1 lb ground beef
• 1/2 c. cooked rice
• 3/4 t. salt
• 1 can (16 oz) tomato sauce
• 1/2 c. beef broth
• 1/2 t. paprika
• sour cream, for serving

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 13X9 - inch pan with cooking spray. In a medium skillet, heat vegetable oil over medium heat. Add onion & cook until softened. Set aside to cool.

Meanwhile, bring a large pot of water to boil. Using a small, sharp knife, remove the core from the cabbage by cutting a circle around the core & removing. Place cabbage in boiling water. After about 2 minutes, an outside leaf will come loose -- pull it off & out of the water using tongs. After another minute, the next leaf will come loose. Remove & repeat util you have 8 - 10 leaves. Pat the leaves dry with a paper towel. Cut out the thick part of the rib from the bottom half of each leaf, but don't cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, & salt. With the stem side of the cabbage leaf facing you, place about 1/3 c. of beef mixture in center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over & roll into a tiny packet. Place the cabbage rolls seam-side down into the baking dish.

In a bowl, mix tomato sauce, broth & paprika. Pour evenly over the cabbage rolls. Cover with foil & bake 1 hour. Serve with sour cream.