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Categories:
head cabbage white rice onion eggs salt pepper onion tomato sauce tomatoes lemons salt pepper brown sugar
Viewed: 49 - Published at: 3 years agoIngredients
- 1 lg. head cabbage
- 1 pound chuck, grnd
- 1/2 c. white rice, uncooked or possibly processed
- 1 sm. onion, grated
- 2 Large eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lg. onion, sliced
- 2 (8 ounce.) cans tomato sauce
- 2 (1 pound 13 ounce.) cans tomatoes (7 c.)
- Juice of 2 lemons
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 1 c. brown sugar, packed
Method
- Remove 12 large leaves from cabbage.
- Trim off thick part of each leaf.
- Let boiling water stand on leaves a few min, so they become easy to roll.
- Combine meat, rice, grated onion, Large eggs, 1 tsp.
- salt, 1/4 tsp.
- pepper.
- Place mound of meat mix in c. part of each leaf.
- Loosely fold over sides of each leaf; roll up.
- Start heating oven to 375 degrees.
- In bottom of Dutch oven, place a few of remaining cabbage leaves.
- Arrange layers of stuffed cabbage, with seam side down, and sliced onion in Dutch oven.
- Pour on tomato sauce, tomatoes, lemon juice.
- Add in 1 tsp.
- salt and 1/4 tsp.
- pepper.
- Bring to a boil on top of stove.
- Sprinkle with sugar to taste.
- Bake, covered, for 1 hour; uncover and bake 2 hrs.
- As an alternate, you may cook the cabbages in an electric pot (8 qt capacity), bringing them to a boil at 375 degrees and then simmering 1 hour, covered, and 2 hrs uncovered.
