MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Cabbage Rolls
Categories: Greens, Vegetables, Beef, Pork, Rice
Yield: 4 Servings

1 md Head cabbage
1 1/2 c Chopped onion; divided
1 tb Butter
29 oz (2 cans) Italian stewed
- tomatoes
4 cl Garlic; minced
2 tb Brown sugar
1 1/2 ts Salt; divided
1 c Cooked rice
1/4 c Ketchup
2 tb Worcestershire sauce
1/4 ts Black pepper
1 lb 90% lean ground beef
1/4 lb Mild Italian sausage
1/2 c V8 juice; opt

In a Dutch oven, cook cabbage in boiling water for 10
minutes or until outer leaves are tender; drain. Rinse in
cold water; drain. Remove eight large outer leaves
(refrigerate remaining cabbage for another use); set
aside.

In a large saucepan, saute 1 cup onion in butter until
tender. Add the tomatoes, garlic, brown sugar and 1/2 ts
salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the rice, ketchup,
Worcestershire sauce, pepper and remaining onion and salt.
Crumble beef and sausage over mixture and mix well.

Remove thick vein from cabbage leaves for easier rolling.
Place about 1/2 cup meat mixture on each leaf; fold in
sides. Starting at an unfolded edge, roll up leaf to
completely enclose filling. Place seam side down in a
skillet. Top with the sauce.

Cover and cook over medium-low heat for 1 hour. Add V8
juice if desired. Reduce heat to low; cook 20 minutes
longer or until rolls are heated through and a thermometer
inserted in the filling reads 160?F/70?C.

Yield: 4 servings.

Recipe by: Beverly Zehner, McMinnville, Oregon

From: http://www.tasteofhome.com

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