VOTE AT THESE COOKING WEB RINGS
STUFFED CABBAGE ROLLS
INGREDIENTS:
 | 12 large cabbage leaves |
| 1 LB ground beef |
| 1/2 cup uncooked instant rice |
| 1 can (15 oz) tomato sauce |
| 1 tsp salt |
| 1/8 tsp pepper |
| 1/8 tsp garlic powder |
| 1 onion, finely chopped |
| 1 can (4 oz) mushrooms, with liquid |
| 1 tsp sugar |
| 1/2 tsp lemon juice |
| 1 Tbsp corn starch |
| 1 Tbsp water |
DIRECTIONS: Place cabbage leaves in a large bowl & cover with boiling water. Cover & let stand until leaves are limp, about 8-10 minutes. Remove & drain. Mix beef, rice, 1/2 cup of tomato sauce, salt, pepper, garlic, onion & mushrooms. Place 1/3 cup of beef mixture at the stem end of each cabbage leaf & roll the leaf around the beef, tucking in the sides. Place cabbage rolls seam side down in a 9 x 13 baking dish. Mix remaining tomato sauce, sugar & lemon juice together then pour over the cabbage rolls. Cover & bake 350 F (176.67 C) for about 45 minutes. Pour off liquid into a sauce pan. Mix corn starch & water with a whisk stirring in the cabbage liquid, heat to boiling, stirring for 1 minute. Serve cabbage rolls topped with the sauce.
SERVINGS: 4
STUFFED CABBAGE ROLLS