This is a recipe from my Mom's recipe box. It is a meal in itself, because it has the starch (rice) and vegetable (cabbage) in it; but today, I usually serve it with mashed potatoes and corn. I have been eating it as long as I can remember. I usually double the sauce recipe, and it then makes enough to serve over the mashed potatoes, if you like it like that.
1 head cabbage
1 pound ground chuck, (sirloin, round, etc.)
1/2 pound ground pork
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup UNCOOKED Minute Rice
1 small minced onion
2 (8 ounce) cans tomato sauce
2 Tablespoons cooking oil
1/4 cup brown sugar
1/4 cup lemon juice or vinegar
Boil head of cabbage in salted water.
Peel outer leaves off as they become tender.
(I find it helps if you cut around the core as much as possible before starting.)
Meanwhile, combine meats, egg, salt, pepper, rice, onion and ONE can of tomato sauce.
Place equal portions of meat mixture in center of each cabbage leaf.
Roll up leaves, tucking ends securely.
Fasten with toothpicks or tie with string.
(At this point, rolled cabbage leaves can be browned in the oil if desired - I NEVER do.)
Arrange rolls in baking dish.
Mix remaining can of sauce with brown sugar and lemon juice or vinegar.
Pour over cabbage rolls.
Bake at 325ºF for 30 - 40 minutes, or until meat is cooked thoroughly, basting occasionally.
I rarely use ground pork in my recipe (it's just something that I don't buy often and I always have ground beef in the house). You can use all beef, veal or any combination you like.
Cooked rice can be substituted if you have it, but I would use less than 3/4 cup. The only time I have ever substituted cooked rice for Minute Rice, 3/4 cup of cooked rice seemed like too much.
I find that 1/4 cup brown sugar makes the sauce a little too sweet for me. I suggest the first time you make it, to use a little less and add more if it isn't sweet enough for you.
I always use lemon juice, rather than vinegar.
This is one of my favorite winter meals and one I often make for a friend who loves it!