Stuffed Cabbage Rolls

Recipe by Nancy Sneed
READY IN: 1hr 25mins
YIELD: 12 rolls




  • Grease 9X13 dish.
  • Preheat oven to 350.
  • Bring lg.
  • pot salted water to boil.
  • Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes.
  • Drain well and set aside.
  • Saute' onion and garlic in butter til soft.
  • Add tomato sauce, water, allspice, salt and pepper.
  • Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls.
  • Chop remaining cabbage coarsely and spread over the bottom of the dish.
  • Sprinkle the brown sugar over cabbage and lightly salt and pepper it.
  • Put 3/4 sauce into a mixing bowl with the rice and beef and mix well.
  • Divide filling into approximately 12 parts and roll each in a leaf.
  • Place them seam side down on the chopped cabbage.
  • Spoon a little of remaining sauce on each roll.
  • Cover top with remaining leaves and bake for 1 hour.