My Cabbage Rolls

This is my favourite cabbage roll recipe. They are low-fat, easy to make, produce high yield, and are cleaned up whatever party I bring them to. They provide all four food groups in one dish.

• Ready In: 1 hr 55 mins
• Serves: 7-10

Ingredients

• For filling

• 1  kg  extra lean ground beef
• 1  carrot
• 2  medium onions (I use VIdalia or red)
• 4  teaspoons salt
• 2  teaspoons pepper
• 2  eggs
• 1  cup  raw long grain rice

• For wrap

• 25  steamed cabbage leaves

• For sauce

• 1 (8 ounce) can diced tomatoes (or fresh ones)
• 1⁄2 cup brown sugar
• 1  liter tomato sauce (unsweetened)
• 2⁄3 cup water
• 1⁄4 cup lemon juice

• Topping

•  sour cream

Directions

1. Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
2. Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
3. Make the filling.
4. Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
5. Mix the sauce and pour over the cabbage rolls.
6. Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
7. Serve with a dollop of sour cream.