My Mother-in-law Judy’s Recipe
1 head cabbage
1 1/2 pounds ground Beef Top Round
1 red and yellow bell pepper, diced
2 eggs, beaten
1 cup rice, cooked
1/2 teaspoon salt
1 dash black pepper, and red pepper
1 tablespoon garlic, minced
3 tablespoons Worcestershire sauce
1/2 cup tomato sauce
Tomato sauce:
1 (16 oz.) can tomato sauce
1 tablespoon garlic
salt and pepper
1/2 cup Worcestershire sauce
1 teaspoon red pepper
Pre-boil cabbage outer leaves for about 5 minutes. (steam until stems are tender: Don’t Over cook!)
Cook rice. Mix meat and remaining ingredients together. (like you’d make a meatloaf) Cool cabbage leaves, take a hand full of meat mixture and put into leaf, roll, and place in pan seam down. Repeat for rest of cabbage leaves. Pour tomato sauce over the rolls and cook over medium high heat for about 45 minutes.
8 Servings