Stuffed cabbages rolls

 

Ingredients

 

1 medium head cabbage (3 pounds)

Food & Drink

1/2 pound uncooked ground  beef

1/2 pound uncooked ground  pork

1 can (15 ounces)  tomato sauce, divided

1 small onion, chopped

1/2 cup uncooked long grain rice

1 tablespoon dried parsley flakes

Baked Goods

1/2 teaspoon salt

1/2 teaspoon snipped fresh dill or dill weed

Beef

1/8 teaspoon cayenne pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 teaspoon sugar

Directions

 

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

Meat & Seafood

Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.