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 1/4 pound bulk Italian sausage Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Classic Cabbage Rolls cont. 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 saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

Classic Cabbage Rolls 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 meat is no longer pink. Yield: 4 servings. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008