1 medium cabbage
1 c rice
2 1/2 c water
1 large onion, minced
3 tbsp butter or margarine
1/2 lb ground beef and 1/2 lb ground veal or pork (you may use all ground beef if you choose)
1 egg
1 tsp salt
1/2 tsp pepper
1 clove garlic, finely chopped
1 can (15oz) tomato sauce
Preheat oven to 375F.
Remove core from cabbage, place cabbage in boiling water to cover and cook 10-15 minutes. Drain, cool and separate leaves. Trim (shave) down thick stem on each leaf.
Bring 1 1/2 c water to boil and add rice. Cook over medium heat for 5 minutes, or until it has absorbed all the water. Set aside.
Saute minced onion in butter.
Combine the meat, rice, onion, egg, salt, pepper and garlic. Mix thoroughly.
Place about 3 heaping tbsp of meat mixture on each leaf. Roll the leaf, tucking sides either inside or under. Place the filled leaves close together in a baking dish. Mix tomato sauce with 1 c water and pour it over the rolls. Cover, bake for 1 hour.
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