Cabbage Rolls

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12 cabbage leaves

1 pound ground beef

3/4 cup cooked rice

1/2 cup finely chopped onion

1 egg

2 teaspoons salt

1 teaspoon pepper

1/2 cup milk

1 cans (8 ounces ) tomato sauce (sauce)

1 can (14.5 ounces) diced tomatoes, undrained (sauce)

3 tablespoons sugar (sauce)

2 tablespoons vinegar (sauce)

1/2 cup water (sauce)

2 tablespoons cornstarch mixed with 1/4 cup cold water (sauce)


1. 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; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.

2. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks.

3. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.

Bon Appetit!

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