These are from the February issue of
Taste of Home magazine. As usual, I've made alterations, which I note. Very tasty!
1 large head cabbage
2 eggs, beaten
1/2 cups milk
2 cups cooked long grain rice
2 jars (4 1/2 oz. each) sliced mushrooms, drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
2 pounds lean ground beef (I used ground turkey.)
sauce:
2 cans (8 oz. each) tomato sauce
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
My sauce:
Saute garlic (about 3-4 cloves) in olive oil in saucepan. Add 32 oz. (2 pints) home-canned tomatoes (pureed in blender), 1 6-oz. can tomato paste, italian seasoning and extra oregano, to taste. Simmer until flavors are blended. Salt and pepper to taste.Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refridgerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a v-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cupt on each cabbage leaf, overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients, pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160 F. Yield: 7 servings
My cooking directions:
Bake in oven at about 375 F for 2 1/2 to 3 hours. Test for doneness with meat thermometer, as above.
