STUFFED CABBAGE ROLLS|
1/3 c. rice, cooked
1 lb. ground beef
1/4 c. minced onion
3 tsp. A.1. sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. butter or margarine
1 small onion, sliced
1 (28 oz.) can tomatoes,
2 tsp. A.1. sauce
8 large leaves of cabbage
While rice is cooking, brown beef until crumbly. Drain.
Add onions. Cook until soft. Mix in 3 teaspoons A.1. sauce,
salt, pepper and rice. Set aside. In saucepan melt butter.
Add onion. Add tomatoes and 2 teaspoons A.1. sauce. Place
each cabbage leaf in boiling water for 2 minutes until soft.
Drain and place 1/8 of beef-rice mixture in center. Fold in
sides. Roll up. Pour 1/2 of sauce in 12 x 8 x 2-inch or
10-inch round baking dish. Place cabbage rolls in sauce. Pour
remaining sauce over all. Cover and bake in preheated oven at
350 degrees for 1 hour.
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