STUFFED CABBAGE ROLLS

Stuffed Cabbage Rolls image

Provided by Kaarin

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 medium head cabbage, cored
1 quart red pasta sauce
1 1/2-2 cups rice, cooked
1 lb lean ground beef or 1 lb venison
1/4 lb bulk pork sausage
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups tomato juice

Steps:

Cook the cabbage head in a large pot of boiling water for 10 minutes or outer leaves are tender. Rinse immediately in cold water and drain. Remove about 10 of the largest leaves and refrigerate the rest for another use. If the cabbage vein is very thick, cut a v shape slit to remove the bottom of it.
In a bowl combine the meat, rice, ketchup, worcestershire, and seasonings.
Place about 1/2 cup of meat mixture on each leaf and roll up tightly.
Place seam side down in a dutch oven. Top with the pasta sauce and cook over low heat one hour. Add the tomato juice as desired and cook 20 minutes longer.

Nutrition Facts : Calories 331.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 40.1, Sodium 999.4, Carbohydrate 43.9, Fiber 3.1, Sugar 15.6, Protein 17.7