Ingredients
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1 large cabbage or 2 small 1 lb. ground sirloin 2 cups cooked white rice 5 green onions, chopped 4 cloves garlic, minced or pressed pepper to taste 1/3 cup low-sodium chicken broth, divided 1 15 oz. can tomato sauce 1 6 oz. can italian-style tomato paste 1 28 oz. can whole tomatoes, break tomatoes in half with a spoon 1/3 cup brown sugar, packed juice from 1 lemon
Procedure
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Prehat oven to 325 degrees. Core cabbage. Add to a large pot filled halfway
with water. Bring to a boil and cover. Boil about 20 minutes or until leaves
are softened. Drain on paper towels. While cabbage is boiling, blend beef,
cooked rice, green onions, garlic, pepper and 1/4 cup of chicken broth
together well (use hands if possible). Place remaining chicken broth, tomato
sauce, tomato paste, tomatoes (including liquid), brown sugar and lemon
juice in medium-size roasting pan. Stir well to blend. Separate 30 to 32
leaves from cabbage. Lay out on cutting board. Take a rounded tbsp. of beef
mixture and place in center of leaf, roll tucking sides in. Place seam side
down in roasting pan. Repeat with remaining cabbage leaves and beef mixture.
Spoon tomato sauce mixture over cabbage rolls, sprinkle with a small amount
of parmesan cheese. Bake for 1 1/2 to 2 hours, or until beef is completely
cooked.
