Stuffed Cabbage Leaves I

Description

Makes 8 servings.

Ingredients

• 1 large head green cabbage
• 1½ teaspoons salt, divided
• 1 pound lean ground beef
• 2 cups cooked rice
• 1 cup chopped onion
• 1 clove garlic, minced
• ½ teaspoon ground black pepper, divided
• 2 eggs, beaten
• 1 x 14½-ounce can tomatoes, chopped
• 1 x 8-ounce can tomato sauce
• juice of 1 lemon

Directions

1. Remove 12 large outer leaves from cabbage. Trim off thick part of each leaf. Add leaves and ½ teaspoon salt to boiling water.
2. Allow to stand 5 minutes so they become pliable; drain.
3. Combine ground beef, rice, onion, garlic, ½ teaspoon salt, ¼ teaspoon pepper and eggs. Place ½ cup of meat mixture in hollow of each leaf.
4. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll.
5. Arrange cabbage rolls, seam side down, in a single layer in lightly greased shallow 3-quart baking dish.
6. Combine tomatoes, tomato sauce, lemon juice, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper in saucepan; bring to a boil. Pour over cabbage rolls.
7. Cover; bake at 375 °F for 50 minutes. Uncover and bake 10 minutes longer. Serve topped with sauce.