posted by Joy 08-27-100 11:14 PM
* Exported from MasterCook *
Stuffed Cabbage
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 head cabbage
3 pounds ground beef -- extra lean
2 onion -- chopped
4 cloves garlic -- minced
3/4 cup rice
1/2 cup catsup
salt
freshly ground pepper
2 1/2 cups catsup
6 cups water
3/4 teaspoon salt
3/4 cup sugar
1/2 cup red wine vinegar
6 cabbage leaves -- shredded
In a medium saucepot, combine 2 1/2 cups catsup, 6 cups water, 3/4 cup sugar, 3/4 tsp. salt, 1/2 cup wine vinegar. Bring to a boil Add shredded cabbage and simmer for 1/2 hour.
Meanwhile, trim and core cabbage. Boil whole cabbage in large pot of water for 5-10 minutes to soften leaves. When cabbage is cool enough to handle, remove leaves, taking care not to tear them. When you get down into cabbage, you may have to reboil it for a few minutes to soften the inner leaves.
Combine hamburger with onions, garlic, rice, catsup and salt and pepper. Make into small meatballs. Place one ball of the mixture toward the stem end of the cabbage, then roll from the stem end to the outer edge, enclosing the meat. Push the short ends into the meat, making a tight roll. Arrange the rolls in a covered stock pot, pour the sauce over the rolls and simmer for one hour.
To thicken the sauce, place rolls, covered, in a 350 oven and cook for 1/2 hour.