Stuffed Cabbage Leaves
Ingredients
| 12 large cabbage leaves | ||
| 1 lb ground beef | ||
| 1/4 cup chopped celery | ||
| 2 tbs onions, chopped | ||
| 1 cup cooked rice | ||
| kosher salt and black pepper to taste | ||
| 1 medium tomato, chopped | ||
| 1/2 cup ketchup | ||
| 1 egg | ||
| 1 cup tomato sauce | ||
| 1 tsp sugar | ||
| 1 tsp basil leaves | ||
| 1 cup grated cheddar cheese |
- Heat oven to 350 degrees.
- In a large saucepan, cook cabbage leaves for 5 minutes in boiling water.
- Drain and set aside.
- In a large skillet, brown the ground beef, celery, onions and garlic, then drain excess fat.
- Add rice, salt, pepper, tomato, ketchup and egg.
- Mix well and heat through, the divide mixture equally on each cabbage leaf.
- Fold edges in, rolling filling inside each leaf, then secure with toothpicks.
- Place cabbage rolls in a 12×8 inch baking dish.
- In a small combine tomato sauce, sugar, and basil, then spoon over the cabbage rolls.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and sprinkle with cheese during the last 5 minutes of baking.
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