Stuffed Cabbage

Hazel's Hot Dish Recipe of the Week

Stuffed Cabbage

12 large cabbage leaves
1 pound lean ground beef
1 cup cooked rice
Small onion chopped fine
1 teaspoon salt
1/4 teaspoon pepper
1 egg
15-ounce can tomato sauce
1/3 cup water

Trim off thick stems from cabbage leaves. Bring leaves to a boil in a pot and simmer 5 minutes.

Mix meat, rice, onion, salt, pepper and egg and divide into 12 portions. Wrap 12 individual portions into 12 cabbage leaves. Fasten with a toothpick. Place rolls in a heated pot with vegetable oil. Cook on both sides. Add tomato sauce and water. Cook slowly for 40 minutes.