Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Remove 12 large outer leaves from cabbage. Trim off thick part of each leaf. Add leaves and ½ teaspoon salt to boiling water.
  2. Allow to stand 5 minutes so they become pliable; drain.
  3. Combine ground beef, rice, onion, garlic, ½ teaspoon salt, ¼ teaspoon pepper and eggs. Place ½ cup of meat mixture in hollow of each leaf.
  4. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll.
  5. Arrange cabbage rolls, seam side down, in a single layer in lightly greased shallow 3-quart baking dish.
  6. Combine tomatoes, tomato sauce, lemon juice, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper in saucepan; bring to a boil. Pour over cabbage rolls.
  7. Cover; bake at 375 °F for 50 minutes. Uncover and bake 10 minutes longer. Serve topped with sauce.

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