Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 large head of cabbage
- 3/4 pound lean ground beef
- 1/2 c. chopped onion
- 1 can (14.5 oz) Italian diced tomatoes, undrained
- 1/2 c. water
- 1/3 c. instant brown rice
- 1 can (8 oz) tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp packed brown sugar
- 1/4 c. shredded mozzarella cheese
Instructions:Preheat oven to 350 degrees.
Cut the core out of the center of the cabbage. Remove 6 large outer leaves from the cabbage.
In a 4-quart Dutch oven, cook the leaves, covered in boiling water 4 to 5 minutes. Drain.
In a large skillet, cook the ground beef and onion until beef is no longer pink. Drain and return to skillet.
Stir diced tomatoes and water into beef mixture. Bring to a boil over high heat.
Stir in rice and reduce heat to medium. Cover and simmer 5 minutes.
Evenly divide the beef mixture among the 6 cabbage leaves.
Fold sides of leaf over filling and roll up starting from cut-side of leaf.
In a small bowl, stir together tomato sauce, Worcestershire sauce, lemon juice and brown sugar.
Spread half of the tomato sauce mixture on the bottom of a greased 11-by-7-inch baking dish.
Place the cabbage rolls in the baking dish. Top with remaining tomato sauce mixture.
Bake covered, 30 minutes. Uncover and sprinkle with cheese.
Bake 10 minutes