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- The sweet and sour sauce makes this dish.
- 1 head cabbage (about 2 lb)
- 1 lb (.5 kg). ground chuck, lean
- 1 tbsp (15 ml) Minute Rice (uncooked)
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) onion, grated
- 1 tsp (5 ml). salt
- 1/4 tsp (1 ml). pepper
- 1/2 tsp (2 ml). paprika
- 2 tbsp (30 ml) oil or bacon drippings
- 1 large onion, minced
- 1/2 tsp (2 ml). salt
- 1/4 tsp (1 ml). paprika
- dash pepper
- 1/2 cup (125 ml) hot water
- 2 8 oz (224 grm). cans tomato sauce
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) lemon juice
- Wash cabbage, cut out core.
- Cook whole cabbage in boiling water until barely tender.
- Drain water off cabbage, let sit while mixing filling.
- Combine next 8 ingredients in large bowl.
- Form 8 finger rolls of filling.
- Separate 8 large outer leaves carefully from cabbage head.
- Put 1 finger roll of meat mixture on each leaf.
- Roll up, tucking in ends to make neat compact bundles;set aside.
- In 2 tbsp (30 ml) hot oil in heavy Dutch oven saute minced onion with salt, paprika and pepper about 10 minutes or until onion is tender.
- Add hot water, stir and mix well.
- Transfer to an 8x8" oven pan.
- Place cabbage rolls on top of onion mixture.
- Mix tomato sauce, sugar and lemon juice in a measuring cup (2 cups (475 ml) size).
- Pour tomato sauce mixture over cabbage rolls.
- Cover and bake at 325 degrees (175 C.) for 2 hours.
- This dish can be made the day before and refrigerated. Place in a 325 degree oven until warm. I double this recipe and freeze the leftovers, then warm up individual rolls in the microwave. I also use the tomato sweet and sour mixture for baking Steel Head fish - umm good.
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