12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup milk
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.
For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling, burrito style. Fasten the rolls with toothpicks. Place in a baking dish or Dutch oven.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water; pour over the cabbage rolls. Cover and bake in a preheated 350° oven for about 1 hour. Remove rolls with slotted spoon and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over medium heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Serve the cabbage rolls with the sauce.
These are delicious, and quite easy to make.