CABBAGE ROLLS
"This recipe was handed down from my Grandmother to my Mother and now to me. It is an absolute family favorite."
Provided by Lori
Yield 6
Number Of Ingredients 18
Steps:
- Sauce: Combine all ingredients in large pot and simmer for 30 minutes.
- Cabbage: In separate large pot, fill with about 4 qts of water and add 1/2 cup vinegar. Bring to easy boil. Wash and core cabbage (cut out core, leaving head of cabbage whole). Remove tough outer leaves. Put in boiling water for 5-8 minutes. Remove and drain. When cool, separate leaves.
- Filling: Mix all ingredients in bowl, careful not to overmix.
- Assembling: Take 1 leaf, place about 1/2 cup (more or less depending on size of leaf) of meat/rice mixture on leaf and start rolling from bottom of leaf, tuck in ends and continue to roll. When all are rolled, cover bottom of roaster type pan with any left over cabbage leaves and pour a little bit of sauce on top of leaves to cover. Arrange rolls on top of sauce in layers, covering each layer with sauce. When all rolls are in pan, cover with top layer of sauce.
- Bake at 375 for approximately 1 hour or until cabbage is soft and rice is done.
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