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This excellent dish of rolled cabbage leaves stuffed with a meaty filling and slow cooked in a
rich tomato sauce, makes a satisfying meal that everyone will enjoy.
Directions
Gently separate 8 outer leaves off of the cabbage.
Simmer cabbage leaves in a layer in a
saucepan, covered, to soften - approximately 5 minutes.
Take them out of the skillet and lay them out on paper towels to cool.
Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5
minutes.
Combine the remaining ingredients and mix well.
Take cabbage leaves, one at a time, and
place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
Do this until all
of the meat mixture is rolled up.
Place extra steamed cabbage in the bottom of the baking dish.
Lay rolls, seam side down,
on top.
Bring all sauce ingredients to a boil and pour over cabbage rolls.
Place in a
375° oven, covered, for one hour then bake uncovered at 250° for two hours.
Sprinkle
with grated parmesan cheese before serving if desired.
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