Old-Fashioned Cabbage Rolls Recipe


•    1 medium head cabbage (3 pounds)
•    1/2 pound uncooked ground beef
•    1/2 pound uncooked ground pork
•    1 can (15 ounces) tomato sauce, divided
•    1 small onion, chopped
•    1/2 cup uncooked long grain rice
•    1 tablespoon dried parsley flakes
•    1/2 teaspoon salt
•    1/2 teaspoon snipped fresh dill or dill weed
•    1/8 teaspoon cayenne pepper
•    1 can (14-1/2 ounces) diced tomatoes, undrained
•    1/2 teaspoon sugar



1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Yield: 6 servings.