Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 12 rolls
Ingredients: 1 head cabbage; 3 tablespoons butter; 1 medium onion; 2 cloves garlic, minced; 2 cups tomato sauce; 1/4 cup water; 1 teaspoon allspice; salt and pepper; 1/4 cup brown sugar; 1 1/2 cups cooked rice; 1 lb ground beef

(3)

Recipe by Nancy Sneed

A mixture of several recipes that I found to my taste. I hope you like it too. It may be made ahead and frozen or eat some and freeze some for later.

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READY IN: 1hr 25mins

YIELD: 12 rolls

UNITS: US

INGREDIENTS

Nutrition

1

head cabbage
3

tablespoons butter
1

medium onion
2

cloves garlic, minced
2

cups tomato sauce
¹⁄₄

cup water
1

teaspoon allspice
salt and pepper
¹⁄₄

cup brown sugar
1 ¹⁄₂

cups cooked rice
1

lb ground beef

DIRECTIONS

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.