Cabbage Rolls

1 medium head cabbage, cored
1 cup cooked brown rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 pound lean ground beef
1/4 pound bulk Italian sausage
1 teaspoon salt
Freshly ground pepper to taste

1 28 ounce can stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1/2 teaspoon salt, divided

In a Dutch oven or large stockpot, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

Preheat oven to 350. Mix tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes.

In a bowl, combine beef, sausage, cooked rice, ketchup, Worcestershire sauce, pepper and 1 teaspoon salt; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then
roll up leaf to completely enclose filling. Place seam-side down in a loaf pan. Top with the sauce. Cover and cook in a 350 oven for 1 hour 15 minutes.

Damn. That thing is good.

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