Easy Cabbage Rolls

I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my Polish Cabbage Casserole for "Polish Cabbage Casserole"!

• Ready In: 1 hr 30 mins
• Yields: 12 cabbage rolls (approx)

Ingredients

• 1  medium cabbage

• FILLING

• 1  lb ground beef
• 2  teaspoons  chopped onions
• 1  teaspoon salt
• 1  beaten egg
• 1⁄2 cup milk
• 1⁄2 cup cooked rice

• SAUCE

• 1 (14 ounce) can tomatoes
• 1 (14 ounce) can  V8 vegetable juice
• 1  tablespoon Worcestershire sauce

Directions

1. Prepare the cabbage according to the recipe description.
2. Combine ingredients for filling.
3. Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
4. You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
5. Lay flap side down in a heavy Dutch oven.
6. Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
7. Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.