Classic Cabbage Rolls- St. Patricks Day

1 medium head cabbage 1-1/2 cups chopped onion, divided 1 tablespoon butter 2 cans (14-1/2 ounces each) Italian stewed tomatoes 4 garlic cloves, minced 2 tablespoons brown sugar 1-1/2 teaspoons salt, divided 1 cup cooked rice 1/4 cup ketchup 2 tablespoons Worcestershire sauce

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    Default Classic Cabbage Rolls


    1 medium head cabbage
    1-1/2 cups chopped onion, divided
    1 tablespoon butter
    2 cans (14-1/2 ounces each) Italian stewed tomatoes
    4 garlic cloves, minced
    2 tablespoons brown sugar
    1-1/2 teaspoons salt, divided
    1 cup cooked rice
    1/4 cup ketchup
    2 tablespoons Worcestershire sauce
    1/4 teaspoon pepper
    1 pound lean ground beef
    1/4 pound bulk Italian sausage
    1/2 cup V8 juice, optional

    Directions:
    In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
    In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
    Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
    Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. Yield: 4 servings.

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