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12 leaves of cabbage 1 pound ground beef 3/4 cup cooked rice 1/2 cup onion, chopped fine 1 tsp minced garlic 1/2 cup milk 1 egg 2 tsp salt 1 tsp pepper
1 can diced tomatoes, undrained 1 8 oz can tomato sauce 1/2 cup water 3 tbsp sugar 2 tbsp white vinegar
Cook cabbage leaves in boiling water for 3 minutes. Drain and allow to cool while preparing the rest filling and sauce.
In a bowl combine all of the filling ingredients. Mix well with your hands. Divide into 12 equal portions.
In another bowl combine the sauce ingredients.
Place filling portion in the middle of each cabbage leaf. Fold ends over, and then roll to wrap the filling inside. Secure with toothpicks. Place each cabbage roll toothpick side down in an oven proof pot.
Pour sauce over top of the cabbage rolls and bake covered, at 350F for 45 minutes.
Remove cabbage rolls and place the sauce pan on a burner over medium heat. Mix together 2 tbsps of cornstarch and 1/4 cup of water. Add mixture to the sauce, and stir frequently, allowing the mixture to thicken.
Remove toothpicks and serve the cabbage rolls with the sauce ladled over the top.