Combine egg and water.
Stir in granola, onion, salt, thyme, and pepper.
Add ground beef; mix well.
Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or till limp; drain.
Place about 1/4 cup meat mixture in center of each leaf; fold in sides. Start rolling at unfolded edge, roll up each leaf, making sure folding sides are included in roll.
Arrange in a 12-inch skillet.
Combine tomato sauce, lemon juice and brown sugar. Pour over cabbage rolls. Simmer, covered, for 45 to 55 minutes, basting occasionally. Cook, uncovered about 5 minutes more or till sauce is of desired consistency.
Originally Submitted
7/2/2010
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