ELAINE'S CABBAGE ROLLS

Elaine's Cabbage Rolls image

Provided by Elaine Douglas

Time 4h

Number Of Ingredients 18

FOR THE CABBAGE ROLLS
1 large cabbage (pref. savoy)
1 lb ground beef (or 1/2 beef or 1/2 pork)
3 Tbsp cooked rice or 1 1/2 tbsp uncooked rice)
2 Tbsp sugar
2 Tbsp grated onion
1 Tbsp lemon juice
1 1/2 tsp salt, divided
1/4 tsp pepper
1/2 tsp paprika, divided
FOR THE SAUCE
1 large onion, chopped fine
1 pinch pepper
2 Tbsp vegetable oil
1/2 c hot water
1 can(s) tomato sauce (398 ml or 14 oz)
1/3 c brown sugar
1/4 c lemon juice

Steps:

1. Wash cabbage; cut out core. Drop cabbage, core side down into a large saucepan of boiling salted water to cover and blanch five or six minutes or until softened. Drain and carefully separate leaves. Alternatively, you can put the cabbage in the microwave to soften the leaves. Take the leaves off the head as they soften and then put the cabbage back in the microwave to soften the next layer.
2. Combine beef, rice, sugar, grated onion, one tablespoon lemon juice, one teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika.
3. Drain cabbage leaves. Trim the tough center rib to make leaf more pliable. Place a spoonful of meat mixture on each leaf; roll up from the stem end leaving the sides loose. After it is rolled up, tuck in the sides like a dimple. This will secure the rolls without using toothpicks.
4. Saute fine-chopped onion with remaining 1/2 tsp salt, 1/4 tsp paprika and pinch of pepper in hot oil in skillet or dutch onion for about 10 minutes. Add hot water and transfer onion misture to casserole or leave in dutch oven. Arrange cabbage rolls on top of onions.
5. Mix tomato sauce with sugar and the 1/4 cup lemon juice; pour over cabbage rolls and cover.
6. Bake at 325 F for two to three hours. Taste and add more sugar and lemon juice if necessary. If cooked on stove top, cook over low heat.