Cabbage Rolls

Cabbage Rolls

Ingredients

1 medium cabbage (3 pounds)
1/2 pounds raw ground beef
1/2 pounds raw ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cups uncooked long-grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon fresh chopped dill or dill
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Instructions

Cook cabbage in boiling water until the outer leaves come away easily from the head. Reserve 12 large sheets for muffins. In a small bowl, combine beef and pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper. mix well.
Cut the thick vein from the bottom of each leaf and make a V-shaped cut. Place about 1/4 cup meat mixture on the cabbage leaf. Overlap the cut ends of the sheet.Fold to the side. Start at the cut end and roll it up. Repeat.

Slice remaining cabbage; place in a casserole dish. Place the cabbage rolls seam side down on top of the cabbage slices.Mix tomatoes, sugar and remaining tomato sauce; pour over the buns. Cover and bake at 350° until cabbage rolls are tender, 1 1/2 hours.