Friday, February 1, 2013
Classic Cabbage Rolls
•1 medium head cabbage
•1-1/2 cups chopped onion, divided
•1 tablespoon butter
•2 cans (14-1/2 ounces each) Italian stewed tomatoes
•4 garlic cloves, minced
•2 tablespoons brown sugar
•1-1/2 teaspoons salt, divided
•1 cup cooked rice
•1/4 cup ketchup
•2 tablespoons Worcestershire sauce
•1/4 teaspoon pepper
•1 pound lean ground beef (90% lean)
•1/4 pound bulk Italian sausage
•1/2 cup V8 juice, optional
•In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
• In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
• Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
• Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Yield: 8 rolls
WW PointsPlus 7
This reminded me that my mother made a version of these. I will post her recipe soon, this is a reminder for me. I also turned this into a casserole also and it was just as good, in my opinion.