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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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It's the sauce that sets this recipe apart from all others. It is very different than the usual tomato sauces used. Ingredients:
1 lb lean ground beef |
1 garlic clove, finely minced |
1 medium onion, diced |
1 cup uncooked rice |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
ground pepper |
1 head cabbage |
2 cups tomato juice |
1 cup brown sugar |
1/4 cup vinegar |
1/4 cup catsup |
3/4 cup water |
frank's red hot sauce, to your likeing |
1 tablespoon cornstarch |
1 tablespoon worcestershire sauce |
Directions:
1. Mix the first seven ingredients together, I like to use my hands as this ensures that everything is well mixed.
2. Peel one to two leaves of cabbage off and discard if they are holey or ratty. At the core end of the cabbage cut deep into the core cutting out the core. Place cabbage into a deep pot and pour boiling water into the core covering the cabbage. Bring water to boil and allow cabbage to wilt. Separate leaves off the cabbage. Be careful not to cook cabbage completely as the leaves will be too soft to work. Remove from water and cut large leaves in two by slicing down the spine of the leaf cutting out the hard spine.
3. Using your hands form a fat roll of meat in your palm. It should be the length of your hand as this size fits well into the cabbage leaf. Place in cabbage leaf and roll leaf around meat. Place in Pyrex 9x11-inch pan with leaf edge on bottom. Continue until you have used all the meat.
4. Mix ingredients of the sauce and pour over cabbage rolls.
5. Bake in 350°F oven for 1 hour.
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