Cabbage Rolls with Ground Beef and Rice

[mos]

Cabbage Rolls with Ground Beef and Rice
12 cabbage leaves
Filling:
1 lb ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
1 egg
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 sugar
2 tbs vinegar
1/2 cup water
2 tbs cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water. Cover and cook for 3 minutes. Drain well.
For filling, combine ground beef, rice, onion, egg, salt, pepper, and milk.

Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling, burrito style.

Fasten the rolls with toothpicks. Place in a baking dish or Dutch oven.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water. Pour over the cabbage rolls.
Cover and bake in a preheated 350° oven for about 1 hour.

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

Bring to a boil and cook until thickened. Serve the cabbage rolls with the sauce. Serves 6.
:arizona:

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