CABBAGE ROLLS
1 large head of cabbage 6 oz. rice 4 Tablespoons of butter 1 Large onion finely chopped 1 pound ground round
1 egg salt and pepper to taste
Sauce:
2 Tablespoons of butter 2 Tablespoons of flour
2 1 lb. cans of chopped tomatoes 1 clove of garlic 1 cup of chick stock or bouillon 1/2 teaspoon dried thyme ( or use fresh)
1/2 teaspoon sugar 1 small can tomato sauce 4 tablespoons of chopped parsley
Take the core out
of your cabbage, and cook it in boiling salted water for 25-30 minutes. Carefully remove and allow to drain in a colander. Let cool. Cook the rice in boiling water for about 10 minutes or until almost tender. Rinse
rice in a colander under hot water and allow to drain, while you continue. Melt the 4 Tbs. of butter in a frying pan and sauté your onion until almost tender. Add your meat and cook slowly until the juices run clear and
your meat is no longer pink.. Remove from heat and stir in your premixed egg, rice and salt and pepper. Set aside. Carefully remove all the leaves from the cabbage and divide your meat filling up equally between all of them.
To make the rolls, fold in both sides to the middle and starting at the front roll up keeping the thicker end to the inside. Set each into your casserole dish side by side, stacking if you have to. Pour water about 1/2 the way
up your rolls. Cover tightly and place in a preheated 375 degree oven for 30 minutes. While these cook prepare the sauce. Make a rue from your butter and flour. Melt the butter in a heavy fry pan and add the flour. Allow this to
cook stirring constantly for about 2 minutes. Then add all of the remaining ingredients except your parsley. Bring this mixture to a boil and cook over low heat for 30 minutes. Take the casserole from the oven and drain
most of the water away. then add your sauce. Return to the oven and cook for an additional 20-30 minutes. Or until the cabbage is tender. ( always check the cabbage at the thick spine.
Sprinkle with the parsley just before serving.
