STUFFED CABBAGE ROLLS

Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

 

1 lb. hamburger

1/4 lb. ground pork

1/4 tsp. salt

1/2 tsp. pepper

3/4 cup cooked rice

1 small onion, diced

1 beaten egg

1/4 tsp. garlic powder

1 1/2 tsp. marjoram

1/2 tsp. thyme

1 14-oz. can tomato sauce

12 large cabbage leaves

1/4 cup brown sugar

1/4 cup lemon juice or vinegar

 

Combine meat, salt, pepper, cooked rice, onion, egg, spices and 1/2 of the tomato sauce. Blanch cabbage leaves by covering them with boiling water for 3-4 minutes; drain. Place equal amounts of meat mixture in center of each leaf. Fold ends over, roll up and fasten with toothpicks. Place in baking dish. Mix remaining tomato sauce with brown sugar and lemon juice. Pour over rolls. Simmer, covered for 30 minutes in 350 degree oven, basting often. Uncover and continue baking and basting for another 30 minutes

 

 


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