CHEDDAR CABBAGE ROLLS

By á-6498

Ingredients

• 2 large cabbages
• 3 beef bouillon cubes, crushed
• 1/4 cup butter
• 3 pounds ground lean beef
• 1 tbsp celery seed
• 1 (398 ML) can tomato sauce
• 4 tsps sugar
• 1 tsp garlic powder
• 1 (7% ML) can tomatoes
• 2 1/2 tsp salt, divided
• 1 1/2 cups boiling water
• 2 large onions, chopped fine
• 1 1/2 cups long grain rice
• 4 cups shredded cheddar cheese

Preparation

Step 1

Remove core from cabbages. Place in two deep saucepans and pour boiling water into the hollows to completely cover cabbage. Let stand, over low heat until leaves are soft and pliable. Drain, separate into 48 leaves carefully. Remove centre rib of each leaf and trim for easier rolling.
In a saucepan, combine rice, water and bouillon cubes, boil three minutes. Cover, remove from heat and allow to stand until all water is absorbed.
Melt butter in large frypan, saute onion until tender. Combine rice, meat, cheese, onion, celery seed and 1 1/2 tsp of the salt, toss lightly to combine. Spoon tv/o tablespoons meat mixture on to each leaf, roll up lightly. Place seam side down in two (FOUR-QUART) casseroles.
Pour mixture of tomatoes, tomato sauce, sugar, the remaining one teaspoon salt and garlic powder over rolls.
Bake, covered, at 325 F for 3 1/2 to 4 hours, basting occasionally. Makes 12 servings.