Cabbage Rolls

By cserumga

- makes 12 rolls

Ingredients

• 12 - 12 cabbage leaves
• Filling
• 1 - 1 lb ground beef
• 3/4 - 3/4 cup cooked rice
• 1/2 - 1/2 cup finely chopped onion
• 1 - 1 egg
• 2 - 2 t salt
• 1 - 1 t pepper
• 1/2 - 1/2 cup milk
• Sauce
• 1 - 1 can (8 ounce) tomato sauce
• 1 - 1 can (14.5 ounce) diced tomatoes, undrained
• 3 - 3 T sugar
• 2 - 2 T vinegar
• 1/2 - 1/2 cup water
• 2 - 2 T cornstarch mixed with 1/4 cup cold water

Details

Servings 12

Preparation

Step 1

1. Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.

2. For filling, combine ground beef, rice, onion, egg, salt, pepper, and milk. Mix well and divide into 12 portions.

3. Place a portion into the center of each cabbage leaf. Roll leaf around filling, fasten with toothpick. Place in a baking dish.

4. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350-degree oven for 40 to 45 minutes. Remove rolls and discard toothpicks.

5. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Serve over rolls.