12 cabbage leaves
Filling: 1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
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Sauce:
1 cans (8 ounces ) tomato sauce
14.5 ounces diced tomatoes
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
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- Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.
- For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk.
- Mix well and divide into 12 portions.
- Place a portion into the center of each cabbage leaf.
- Roll leaf around filling; fasten with toothpick. Place in a baking dish.
- 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° oven 40 to 45 minutes.
- Remove rolls and discard toothpicks.
- 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.
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