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Stuffed Cabbage Rolls
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Recipe Information
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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