Stuffed Cabbage

Chef eljay's Note:

This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 1 large head of cabbage
• 1 lb ground chuck
• 1/2 cup uncooked rice
• 1 grated small onion
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 sliced large onion
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans diced tomatoes
• 2 lemons, juice of
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup brown sugar

Directions:

1. Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.