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STUFFED CABBAGE ROLLS

Source of Recipe

Oakland Tribune in 1968, no author given


List of Ingredients

1 large head cabbage (large leaves are easier to use for wrapping)
1 # lean ground beef
2 green peppers, chopped fine
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 cup soft bread crumbs
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon marjoram
Few grains pepper

1 can (8 oz) tomato sauce
2 tablespoons butter or margarine
1/3 cup dairy sour cream



Recipe

Core cabbage; cook 7 minutes in boiling saltd water to cover. Drain; cool; remove 12 large outer leaves*. Meanwhile cook ground beef, green peppers and onions in oil until meat is browned. Add bread crumbs, chili sauce and seasonings; mix well.

Place equal amount of meat mixture on each cabbage leaf; roll up; secure with wooden picks; place in large skillet; pour in tomato sauce; dot with butter or margarine; cover; simmer about 1 hour. Remove cabbage rolls to platter. Stir sour cream into tomato sauce in skillet. Pour some of this mixture over cabbage rolls; serve remainder separately. Makes 6 servings.

*Cook remaining cabbage until tender; serve another day, chopped and creamed or in a cheese sauce.