Stuffed Cabbage |
| Name: |
Pamela Mitchell |
| Base: |
Keesler AFB, Ms |
| Recipe: |
1 1/2 lbs. ground round or chuck
1/4 onion diced
1/4-1/2 cup bread crumbs
5 large(whole) cabbage leaves
1/4 tsp. salt and pepper
8 oz. can of Hunts Tomato Sauce
1 egg
1 TBSP. butter or margarine, melted
Preheat oven to 350 degrees. Fill a dutch oven 3/4 full with water and bring caggabe leaves to a boil, reduce heat to medium and cook for 3-5 minute, then drain water. You may rinse cabbage leaves to cool them, but be careful not to tear leaves.
In a seperate bowl combine hamburger meat, onion, bread crumbs, egg, and salt and pepper. Mix thoroughly. Divide mixture to form 8 round meatballs. Take cooled cabbage leaves and cut down the center of each one. Take one cabbage leaf and place one meatball in the center of the leaf. Roll the cabbage leaf around the meatball. If needed, you may use a toothpicks to hold cabbage leaves around meatballs. Pour melted butter in the bottom of the dutch oven. In a single layer, place stuffed cabbage in the pan, pour the tomato sauce over the top of stuffed cabbage, cover and bake for 45 minutes to 1 hour.
Good compliments to this meal are scalloped potatoes, green bean casserole and corn muffins.
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