Stuffed Cabbage ~

OVEN METHOD 😋
Stuffed Cabbage Rolls –

These are by far the tastiest cabbage rolls I’ve ever made, and this recipe makes a large portion, so for us, it covers two or more meals!
Ingredients-
Large head of cabbage
1 pound ground chuck
1/2 cup of rice, cooked
1 small onion, grated
2 eggs
1 t. salt
1/4 t. pepper
1 large onion, sliced (I skipped onions)
1 large can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, drained
2 cans (14.5 ounces each) stewed whole tomatoes, drained
3-4 t. lemon juice
1 t. salt
1/4 t. pepper
3/4 cup brown sugar
Instructions-
Remove about 15 large leaves from the cabbage; cut off very thick parts of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.
Place a few of the leaves in the bottom of a large baking dish.Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up.
Arrange layers of cabbage rolls, seam side down, and cover with sliced onions.
Pour on tomato sauce, tomatoes, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with brown sugar.
Bake, covered, for 45 minutes. Uncover and bake 15 more minutes.
Notes: Of course, use GOOD tomatoes when they are available!
& from me →Better yet if you have homemade canned tomatoes; that’s what I’m used to, grew up with it that way, and made it that way when my kids were growing up.