Stuffed Cabbage

Hazel's Hot Dish Recipe of the Week

Stuffed Cabbage

Jack Ingram taped CMT’s Southern Fried Flicks With Hazel Smith at my house recently, and this is what I fixed. I think he liked it.

12 large cabbage leaves
1 pound ground chuck
1 cup cooked rice
2 eggs, beaten
1/4 cup ketchup
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 15-ounce can tomato sauce
1/2 can water

Preheat oven to 400°.

Boil cabbage leaves in pot of water and allow to wilt. Remove from heat and cool. Trim off thick stems. Combine ground chuck, rice, eggs, ketchup, onion, salt and pepper. Mix well with hands. Divide meat mixture into 12 equal portions. Wrap each portion in a leaf and place, wrapped-side down, in a large baking dish.

Mix tomato sauce and water and pour over cabbage rolls.

Bake for 50 minutes at 400°.