One of Mom's old-time family recipes and the Daring Cooks challenge for October, 2010. Our good friend, George, just raves about this recipe. So, it's time to try it!
I've written the recipe below just as Mom wrote it. But, yes, I did make some changes. I kicked up the filling with a bit of chili powder and crushed red pepper. Instead of minute rice, I parboiled some regular converted rice. The amount of brown sugar in the sauce was reduced. Onions and green pepper were added to the tomato sauce. Last, but not least, I cooked them in a saucepan on the stove.
What did we think? These were very good. They're still not my favorite dish so probably won't get made again. But, the chance to revisit a childhood meal was fun.
For the cabbage rolls:
1 large cabbage
1 lb extra lean ground beef
2 T raw minute rice
4 heaping T chopped onion
salt and pepper
For the tomato sauce
2 1lb cans tomatoes
1 15 oz can tomato sauce
7 heaping T brown sugar
1 can tomato paste with 3 cans water
Put cabbage into boiling water to soften leaves.
Separate leaves and drain well. Mix meat ingredients. Roll a small amount into loose small balls. Put a ball in a cabbage leaf and tuck in all sides.
Place all as close together as possible in oblong pan.
Mix sauce ingredients.
Pour over rolls.
Cover with foil and bake at 325 for about 4 hours. Baste and add more water if needed. This is better if made ahead.