Cabbage Rolls Recipe
Summary
Ingredients
| 1/2 lb. fresh pork sausage | ||
| 1 medium head green cabbage | ||
| Ground beef | 1/2 Pound | |
| Eggs | 2 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| 1/3 cup quick-cooking rice | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/4 teaspoon mace or nutmeg | ||
| Onion | 1 Medium, finely chopped | |
| Tomato sauce | 2 Cup (16 tbs) | |
Directions
In 2-quart casserole or bowl, crumble pork sausage; cook uncovered, 3 minutes or until no longer pink, breaking up with fork once.
Drain.
Wrap head of cabbage in wax paper and cook 8 minutes or until leaves are softened.
Meanwhile, add remaining ingredients, except tomato sauce, to pork sausage; mix well.
Remove 12 cabbage leaves (save partially cooked center and complete cooking at another meal).
Place 1/4 cup meat mixture on each leaf and roll to enclose meat mixture, securing with toothpicks.
Place rolls, seam-side down in 2-quart (12x7) baking dish.
Pour tomato sauce over rolls.
Cook covered with wax paper, 16 minutes or until cabbage is tender.
Drain.
Wrap head of cabbage in wax paper and cook 8 minutes or until leaves are softened.
Meanwhile, add remaining ingredients, except tomato sauce, to pork sausage; mix well.
Remove 12 cabbage leaves (save partially cooked center and complete cooking at another meal).
Place 1/4 cup meat mixture on each leaf and roll to enclose meat mixture, securing with toothpicks.
Place rolls, seam-side down in 2-quart (12x7) baking dish.
Pour tomato sauce over rolls.
Cook covered with wax paper, 16 minutes or until cabbage is tender.
Chef
