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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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A mouth-watering meal that has a wonderful sauce and a delicious filling. Reheats well. Can be doubled successfully. Freezes well. Ingredients:
1 cabbage, cored |
1 1/2 lbs ground beef |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup ketchup |
1/2 teaspoon celery salt |
1 egg |
1/4 cup breadcrumbs |
1 (12 ounce) bottle chili sauce |
1/2 cup grape jelly |
1 1/2 cups chopped onions |
2 tablespoons water |
Directions:
1. Cook cored cabbage about 10 minutes or until limp in boiling water. Drain leaves and dry with paper towel.
2. Combine beef, salt, pepper, celery salt, ketchup, egg, and bread crumbs.
3. Place a small portion (3 tbsps.) of mixture in each cabbage leaf.
4. Roll up and secure with toothpicks,.
5. Repeat until all cabbage leaves are full.
6. In a greased roasting pan, spread chopped onion evenly and arrange cabbage rolls in neat rows on top of onion.
7. Combine chili sauce and grape jelly in a 2 quart saucepan with 2 tbsps. of water; heat over medium heat and stir to melt jelly.
8. Pour the sauce over rolls.
9. Cover pan tightly with foil.
10. Bake 2 hours at 375 degrees.
11. Remove foil; brush rolls with sauce, bake uncovered 40 minutes longer or until sauce is thick and cabbage rolls are glazed.
12. Serve with sauce spooned over rolls.
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