Stuffed Cabbage Rolls

Today’s dinner was a little more work than usual, but well worth it.  I was hungry for stuffed cabbage rolls.  This is an old recipe with a new twist ~ a secret ingredient.  Do try it if you have the time.  It’s very good.   Of course I made enough for another dinner; it’s packed away in the freeze and will come in most handy on a super busy day.

Betsy’s Stuffed Cabbage Rolls

·         7 or 8 large cabbage leaves (try and keep each leaf in 1 piece) you’ll only need 6 leaves total but some tend to break when peeling or cooking

·         1 beaten egg

·         ½ cup of milk

·         1/3 cup (or more) of sweet white onion, chopped fine

·         1 teaspoon Worcestershire sauce

·         ¾ teaspoon of salt and pepper to taste

·          ¼ teaspoon of cinnamon

·         1 pound ground beef

·         ¾ cup of cooked rice (brown or white)

·         1 (15 oz can) tomato sauce

·         1 Tablespoon brown sugar

·         1 Tablespoon lemon juice

1.       Wash cabbage leaves and place in a saucepan of boiling water with the heat off, soak for 5 minutes, drain and cool.

2.       In a bowl, combine egg, milk, onion, Worcestershire sauce, salt, pepper and cinnamon (my secret ingredient) mix well.  Then add ground beef and cooked rice.

3.       Place ½ cup of meat mixture on each large leaf and wrap it like a present.  I secure each leaf with a tooth pick or two but caution guests if they aren’t familiar with cabbage rolls.  Place them with the seam side down in a 12x7x2 inch baking pan.

4.       Mix tomato sauce, brown sugar and lemon juice and pour sauce mixture over the cabbage rolls.

5.       Bake, uncovered in a 350 degree convection oven for one hour.  Baste at least once or twice with sauce.  Makes 6 servings.