STUFFED CABBAGE

Ingredients:

• 2 heads of cabbage 
• 2 lbs ground beef (or veal/beef/pork mix)
• 3 cups cooked rice 
• 1 egg 
• 1 tsp garlic 
• 1 tbsp parsley
• 2 slices diced onion 
• 1 -15 oz. can tomato sauce 
• 1-28 oz. can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

How to Make It:

1. Put a head of cabbage in a pot of boiling water.
2. Peel off the cabbage leaves one at a time. 
3. Cut off the rough part on the end of the cabbage leaf with a sharp knife. 
4. Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes 
5. Put a small amount (size of a sausage) on a cabbage leaf.
6. Roll up like a fajita and place seam side down in a casserole dish. (*see note below)
7. Pour crushed tomatoes over Cabbage Rolls. 
8. Cover and bake approximately 75 minutes at 375º. 
9. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. 
10. Baste every hour. 
11. Serve with tomato sauce.

*Note: I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Cabbage Rolls won't burn.