Cabbage Rolls
- 1 ½ lbs ground beef
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup instant rice, uncooked
- ¼ cup water
- 1 egg
- 1 medium onion, chopped
- Approximately 15 cabbage leaves
- SAUCE;
- 1 small can stewed tomatoes
- 3 cups tomato juice
- ¼ cup brown sugar, lightly packed
- 3 tbsp Worcestershire sauce
- 3tbsp lemon juice
Put cabbage leaves in boiling water for about 5 minutes, drain. Mix remaining ingredients together. Put about 2 tablespoons of meat mixture in each cabbage leaf. Roll up and secure with a toothpick. Put rolls in large casserole dish or roaster. Pour sauce over rolls. Bake covered in a preheated 350°F oven for 2-3 hours. Occasionally pour sauce over rolls to keep them from drying out.
