Baked Stuffed Cabbage Rolls

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      Baked Stuffed Cabbage Rolls
      12 to 14 large cabbage leavesFilling:
      1 lb lean ground beef
      3/4 cup cooked rice
      1/2 cup finely chopped onion
      1 egg
      1 1/2 tsp sweet paprika
      1 1/2 tsp salt
      1 tsp pepper
      1/4 cup milk
      Sauce:
      8-oz can tomato sauce
      14.5-oz can diced tomatoes, undrained
      3 tbs granulated sugar
      2 tbs cider vinegar
      1/2 cup water
      2 tbs cornstarch mixed with 2 to 3 tbs cold water, to thicken the sauce
      Freeze the whole head of cabbage for several hours or overnight.

      Let thaw for a few hours, then cut around the core and gently peel leaves off (starting at core end) under warm running water. They should be flexible enough to stuff. If not, steam gently to soften.
      If you are starting with a fresh unfrozen head of cabbage, peel and drop cabbage leaves into boiling salted water.

      Cover and cook for 3 min or just until pliable.
      Drain well.
      Heat the oven to 350° F.
      For filling, combine ground beef, rice, onion, egg, paprika, and salt, pepper, and milk. Mix well and divide into 12 portions.
      Place a portion of the ground beef mixture into the center of each cabbage leaf. Roll leaf around filling.

      Fasten with toothpick. Place in a baking dish or Dutch oven.
      In a bowl, combine the tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water. Pour over cabbage rolls.
      Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 min, or until cooked through and cabbage is tender.

      Remove the cabbage rolls to a bowl with a slotted spoon. Take out the toothpicks and discard.
      Place the pan with juices over medium heat or transfer the juices to a saucepan and place over the heat. Stir the cornstarch and cold water mixture into the sauce.

      Bring the sauce to a boil and cook until thickened. Serves 6.
      weighlift  smilie

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