Stuffed Cabbage - cooking recipe

Ingredients

1 large head green cabbage
1 Tbsp. salt, divided
1 c. chopped onions
1 clove garlic, crushed
1 lb. lean ground beef
2 c. cooked rice
2 eggs, beaten
1/4 tsp. green bell pepper
1 (8 oz.) can tomato sauce
1 (14 1/2 to 16 oz.) can tomatoes, chopped
juice of one lemon
2 Tbsp. brown sugar (optional)

Preparation

Remove\t12
large
outer leaves from cabbage.
Trim off thick part
of
each
leaf.
Add leaves and 1 teaspoon salt to boiling water.
Allow
to stand five
minutes, so they become pliable. Drain.
Combine
onions,
garlic, ground meat, rice, eggs, pepper and 1 teaspoon salt.
Place mound of meat mixture (1/2 cup) in hollow of each leaf.
Fold the sides of leaf over stuffing.
Roll up\tfrom
the thick end of leaf to make roll. Arrange
cabbage rolls
seam
side
down
in lightly buttered shallow
3
quart baking pan.
Combine tomato sauce, tomatoes, lemon juice, 1 teaspoon salt and pepper in saucepan.
Bring to boil.
Pour
over cabbage
rolls.
Sprinkle with brown sugar. Cover.\tBake
at
375\u00b0 for
50
minutes.\tUncover and cook 10 minutes
longer.
Remove to\ta
warm
serving platter;
spoon sauce over all.
Serves 8.