Cabbage rolls

(from Jade’s recipe box)

Ingredients

  • 9 cup water
  • 12 cabbage leaves
  • 1 lb lean ground beef (chuck
  • 1/2 cup uncooked instant rice
  • 1 medium onion chopped (about 1/2 cup)
  • 1 can(4 oz) mushrooms
  • 1 tsp salt
  • 1/8 tsp Pepper
  • 1/8 tsp garlic salt
  • 1 can (15 oz) tomato sauce
  • 1 tsp sugar
  • 1/2 tsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Directions

  1. In dutch oven or large saucepan, Heat 9 cup water to boiling. Place cabbage leaves in eater; remove from heat. Cover and let stand until leaves are softened about 10 minutes. Mix meat, rice, onion, mushrooms, seasonings and ½ cup of the tomato saucse. Remove cabbage leaves from water and drain. Place about 1/3 cup meat mixture at stem end of each leaf. Roll lef around meat mixture, tuckin in sides

  2. Skillet: Place roll seam sides down in large skillet. Mix remaining tomato sauce, sugar, and lemon juice. Pour over rolls and heat to boiling. Reduce heat; cover and simmer until meat is cooked (about 45 minutes). Remove cabbage rolls to warm platter. Mix cornstarch and 1 tbsp water stir into ligquid in skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Server sauce over cabbage rolls.

  3. Oven: Place rolls seam side down in greased baking pan. Mix remaining tomato sauce, the sugar and the lemon juice: pour over rolls. Cover with aluminum foil and bake in 350 degree oven until meat is cooked (about 45 minutes). Mix cornstarch and 1 tbsp water in saucepan. Stir in liquid from cabbage rolls. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve sauce over cabbage rolls. 4-6 servings.

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