Cabbage Rolls


Cabbage Rolls

Makes about 12 rolls. Adapted by Beth Colvin from a recipe found on

1 small head cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup minced onion

1/4 cup minced bell pepper

1/4 cup minced fresh parsley

1 tsp. dried basil

1 tbl. minced garlic

1 lb. ground beef, browned and drained

11/4 tsp. salt

11/4 tsp. ground black pepper

1 (8-oz.) can tomato sauce

1 tbl. brown sugar

1 tbl. lemon juice

1 tsp. Worcestershire sauce

1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Clean the cabbage of outer and any damaged leaves. Submerge it, stem side up, in the boiling water for 3-5 minutes, or until the leaves are just tender. Remove the cabbage and run it under cold water to stop the cooking. Allow it to cool before handling.

2. In a large bowl, combine the rice, onion, pepper, parsley, basil, garlic, beef, salt and pepper. Add milk if it seems dry. Carefully peel cabbage leaves off the head and spoon about 1/4 cup of the beef mixture into the center. Roll the leaf up, tucking in the ends. Place into a 9-inch by 13-inch pan coated with cooking spray.

3. In a small bowl, mix the tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over prepared rolls. Bake at 350 degrees for 30-40 minutes, or until bubbly and heated through.