Stuffed Cabbage Rolls
8 medium to large cabbage leaves
3/4 lb ground beef, ground pork, ground lamb or bulk pork sausage
1/3 cup chopped onion
7-1/2 oz can tomatoes, cut up
1/4 cup long grain rice
1 Tbsp Worcestershire sauce
1 tsp dried basil or dried oregano, crushed (divided)
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded American cheese (divided)
15 oz can of tomato sauce
1 tsp sugar
Remove center veins from cabbage leaves, keeping each leaf in 1
piece. Immerse leaves, four at a time, into boiling water about
3 minutes or till limp. Drain well.
In a skillet cook meat and onion till meat is brown and onion is
tender. Drain fat. Stir in undrained tomatoes, uncooked rice,
Worcestershire, 1/2 tsp of the basil, 1/2 cup water, salt, and
pepper. Bring to boiling, reduce heat. Cover and simmer for 15
to 18 minutes or till rice is tender. Stir in 1/4 C of the cheese.
Place about 1/3 cup meat mixture on each cabbage leaf, fold in
sides. Starting at an unfolded edge, carefully roll up each leaf,
making sure folded sides are included in roll.
Combine the tomato sauce, sugar, and the other 1/2 tsp of basil.
Pour half of the tomato mixture into a baking dish. Add cabbage
rolls. Spoon remaining tomato mixture on top. Bake, covered, in
a 350 degree oven for 25 to 30 minutes or till heated through.
Sprinkle with remaining cheese.