Ingredients
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8-10 leaves of cabbage Filling: 1 lb. ground beef 3/4 cup minute rice 1 large grated onion 2 grated carrots 1/2 tsp. garlic powder a handful of minced parsley 2 eggs Sauce: 16 oz. can of tomato sauce 1/4 cup of lemon juice 1/2 cup of brown sugar
Procedure
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Gently remove the cabbage leaves from the head. You want them to be
intact. It may help to steam the head briefly before attempting this. Boil the
leaves for a minute or two to make them soft enough to roll.
Combine the sauce ingredients in a saucepan and simmer, stirring, until
the sugar dissolves (it will dissolve faster if you pour the lemon juice over
it). Pour about 1/4 of the sauce into the bottom of a casserole dish or
lasagna pan.
Combine all of the filling ingredients in a bowl. Make a ball out of a
handful of the filling and roll it up in a cabbage leaf, rolling from the
soft end to the spiny end. Put the resulting roll into the casserole dish
with the sauce. Do this until you use up all of the filling, making 8-10
cabbage rolls. Then pour the remaining sauce over the top.
Bake approximately 30 minutes at 350 degrees.
