Description:

The sweet and sour sauce makes this dish.

Source:

Marlene

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.