Ingredients
1 medium head cabbage1-1/2 pounds lean ground beef1/2 cup uncooked instant rice1/2 cup finely chopped onion1 large egg, lightly beaten1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepperSAUCE:1 can (8 ounces) tomato sauce1/3 cup ketchup2 tablespoons brown sugar2 tablespoons white vinegar1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.)
Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish.
Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
