Stuffed Cabbage Roll

This makes a good batch.  You will need:

• 1 and 1/2 lb. of ground beef or ground chuck
• 1 and 1/2 lb. of ground pork
• 3 extra large eggs
• 3/4 cup finely chopped sweet onion, (in the summer I use Vidalia's)
• 3 tsp. salt
• 3 tsp. Worcestershire Sauce
• 1/2 tsp. pepper
• 2 and 1/2 cups cooked rice
• 18 large cabbage leaves (I usually have to get 2 heads to get 18 leaves and make cold slaw out of the rest)
• 32 and 1/4 oz. of tomato sauce or 3 cans of Campbell's condensed tomato soup
• 3 tbsp. lemon juice
• 3 to 4 tbsp. brown sugar, or a little more if you like a sweeter taste

In a large bowl combine eggs, onion, salt, pepper, and Worcestershire sauce and mix well.  Add the ground meat, both pork and beef, and the cooked rice and work it all together with a fork or your clean hands.

Immerse cabbage leaves in boiling water for 3 min. or just till limp and drain.  The heavy center vain of the cabbage may be slit about 2 and 1/2 inches.  Place 1/2 cup of the meat mixture on each leaf and fold in sides and roll ends over meat.  Seal them with tooth picks.  Place stuffed cabbage rolls in a large soup pot.  

Blend the other ingredients together for the sauce and pour over the rolls.  Cook on low heat till they are tender and serve.  I like to serve them with a side dish of buttered egg noodles and a salad.  Freeze what ever rolls are left over in Plastic containers for a quick meal when you don't have much time.  Or, after you have made the sauce you can divide them into even amounts and freeze before cooking into separate containers and freeze 2 and use one for that night.

If you cut this recipe into thirds, you can place 6 rolls in a casserole dish and pour over the sauce and bake them for 1 and 1/4 hours on 350 degrees.

I figure that if I'm going to go to this much trouble, I might as well make enough to freeze for another time.

They are delicious!

ENJOY!!