| Cabbage Rolls |
1 large head cabbage |
| Preheat oven to 375 degrees. Pull 8 whole cabbage leaves from head and simmer in water to soften. In a separate bowl, combine remaining ingredients. Place meat mixture in softened cabbage leaves and roll up. Place a layer of cabbage leaves (from what is left on head) in bottom of a 9 x 13-inch pan. Place rolls on top. Cover with sauce and bake at 375 degrees, covered, for 1 hour. Bake uncovered at 250 degrees for 2 hours (check frequently the last hour and add water if rolls begin to dry out). |
| Sauce: |
| 1 large onion, finely chopped 1 (14 1/2-ounce) can petite-diced tomatoes 1 (10-ounce) can tomatoes with chilies (rotel) 1 cup brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper |
| Combine sauce ingredients in heavy boiler. Bring to boil then pour over Cabbage Rolls. |
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Great American Publishers • www.greatamericanpublishers.com |
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