Polish Cabbage Rolls

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Polish Cabbage Rolls

Serves 12

1 tsp salt

1 large head cabbage, cored

2-1/4 lbs ground beef

1/3 cup uncooked long-grain rice, cooked according to package directions

1/2 cup chopped onion

1 egg

1/2 tsp salt

Freshly ground pepper

1 quart tomato juice

1/2 cup water

Steam or boil cabbage until leaves are bendable, about 2 minutes;

separate into leaves. Drain. Combine beef, cooked rice, onion, egg, salt and

pepper to taste in a bowl. Add 1 cup of the tomato juice; mix gently but

thoroughly. The mixture should be very moist.

Place a mound of filling on the stem end of a cabbage leaf; roll up,

tucking sides inward as you roll. Continue with remaining filling. Place a

layer of leftover cabbage leaves on bottom of Dutch oven. Layer stuffed

rolls on top. Combine 1 cup of the remaining tomato juice with 1/2 cup

water; pour over rolls. Cover with more cabbage leaves. Cover Dutch oven;

simmer until filling is cooked and cabbage is tender, about 2 hours. Remove

cabbage rolls to a platter. Add remaining tomato juice to sauce in pan.

Heat; pass at the table.

142 Calories;4g Fat;51mg Chol;14g Carbs;15g Protein;644mg Sodium;3g Fiber