Cabbage Rolls Stuffed

1 lb. ground beef
1/2 lb. ground pork
1 tsp. salt
1/4 tsp. pepper
1 small onion, grated
1 small Irish potato, grated
Two 8 oz. cans tomato sauce
10-12 large cabbage leaves
1 cup cabbage shredded
2 eggs
1/2 cup raw rice
1/4 cup brown sugar
1/4 cup lemon juice
2 tbsp. bell pepper, optional
2 tbsp. green onions, optional
1 clove garlic, optional
2 tsp. parsley, optional

Combine meat, salt, pepper, rice, cabbage potatoes, eggs, onions and one can tomato sauce.

Blanch cabbage leaves by covering them with boiling water for three to four minutes. Place equal portions of meat mixture in center of each leaf. Fold ends over; roll up and fasten with toothpicks.

Mix remaining can tomato sauce with brown sugar and lemon juice. Pour over rolls that have been put side by side in a large covered skillet or other thick pot greased with one tablespoon cooking oil to keep from sticking. Simmer, covered, for 10 minutes, basting occasionally or turning roll over once. Uncover and continue cooking 30 minutes more.

Makes 6 large servings.


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Cajun Country -- New Iberia, Louisiana