Preheat oven to 350 degrees F. Coat a 9- x 13-inch
baking dish with cooking spray.
In a large saucepan, bring 1 inch of water to a boil
over high heat. Place cabbage in water, cored-side
down; cover pan, and reduce heat to low. Steam 20
minutes, or until cabbage leaves pull apart easily.
Drain and set aside.
In a medium bowl, combine tomatoes and their juice,
brown sugar, Worcestershire sauce and lemon juice;
mix well and set aside. In a large bowl, combine
ground beef, rice, onion, egg, salt, pepper, and 2
tablespoons tomato mixture; mix well.
Place 1 cup tomato mixture in bottom of prepared
baking dish. Peel a cabbage leaf off the head and cut
off thick stem. Place 1/4 cup meat mixture in center
of leaf. Starting at core end, make a roll, folding
over sides and rolling loosely. Place seam-side down
in baking dish; repeat with remaining cabbage leaves
and meat mixture. Spoon remaining tomato mixture
evenly over top of cabbage rolls and cover.
Bake 1-1/4 hours. Uncover and cook 10 additional
minutes, or until beef is no longer pink.
Originally Submitted
2/1/2015
0 Out of 5 from
0 reviews
You can add this Stuffed Cabbage Recipe recipe to your own private DesktopCookbook.