Thursday, June 10, 2010

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
From: Better Homes and Gardens New Cook Book

8 medium to large cabbage leaves
3/4 pounds ground beef, ground pork, ground lamb or bulk pork sasuage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up (I used diced)
1/2 cup water
1/3 cup long grain rice
1/2 tsp dried dillweed or thyme, crushed
1/4 tsp pepper
1/4 cup shredded swiss cheese (I used cheddar)
1 15 oz can tomato sauce
1 tsp sugar
1/2 tsp dried dillweeed or thyme crushed
1/4 cup shredded swiss cheese (I used cheddar)

Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, 4 at a time, into boiling water about 3 mintues or until limp. Drain well. For filling, in large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice 1/2 tsp dillweed or thyme, and pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese. Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small mixing bowl stir together tomato sauce, sugar, and 1/2 tsp dillweed or thyme. Pour half of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake covered, id a 350 degree oven for 25-30 minutes or till heated through. Sprinkle with 1/4 cup cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

We liked this. It was good.

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