Stuffed Cabbage Leaves I

Description
Makes 8 servings.

Ingredients

 * 1 large head green cabbage
 * 1 1/2 teaspoons salt, divided
 * 1 pound lean ground beef
 * 2 cups cooked rice
 * 1 cup chopped onion
 * 1 clove garlic, minced
 * 1/2 teaspoon ground black pepper, divided
 * 2 eggs, beaten
 * 1 14-1/2-ounce can tomatoes, chopped
 * 1 8-ounce can tomato sauce
 * juice of 1 lemon
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Remove 12 large outer leaves from cabbage. Trim off thick part of each leaf. Add leaves and 1/2 teaspoon salt to boiling water. Allow to stand 5 minutes so they become pliable; drain.

Combine ground beef, rice, onion, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and eggs. Place 1/2 cup of meat mixture in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam side down, in a single layer in lightly greased shallow 3-quart baking dish.

Combine tomatoes, tomato sauce, lemon juice, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in saucepan; bring to a boil. Pour over cabbage rolls. Cover; bake at 375 degrees 50 minutes. Uncover and bake 10 minutes longer. Serve topped with sauce.

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