Mar 15, 2012 00:05 Cabbage Rolls Cabbage Rolls beth colvin March 15, 2012 Comments ADVOCATE-TESTED RECIPE Cabbage Rolls Makes about 12 rolls. Adapted by Beth Colvin from a recipe found on allrecipes.com. 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.