Cabbage Rolls

*Stuffing
– 1-2 lbs hamburger meat, browned with LOTS of seasoning, drained of fat (I use Essence & Garlic salt)
– 2 c. rice, cooked
– handful of shredded cheese, optional

Mix rice & meat together with 2 tsp salt, 1/2 tsp lemon, and a few dashes of basil & pepper. Set aside.

*Sauce
– 1 tbsp hamburger fat juices
– 1 onion finely chopped, saute’d in fat & a dash of lemon juice
– 2 cans tomato sauce
– 1 can petite diced tomato
– 1 tbsp sugar, 1/2 tsp salt, 2 tbsp brown sugar, pepperStir all together after saute’ing onions

 Add a whole head of cabbage to a boiling pot of water for 10-15 minutes. After you remove it, peel leaves off one at a time. Spoon meat/rice mixture into leaves, dribble with a little sauce, roll up, place baking dish. (Either use toothpick to hold closed, or place in dish seem side down). After glass is full, cover with sauce, place in oven for 20 minutes. (I usually have left over meat/rice mixture after filling cabbage, but it is nice to have extra in your dish for serving, or for the kiddo’s who are bigger fans of that than the cabbage 😉

Joanna Schaper

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