Receta Stuffed Cabbage Leaves-Baked

by anne alesauskas

• 1/2 pound cabbage
• 1 1/4 pounds lean ground beef
• 1/4 pound pork sausage
• 1/2 cup raw white rice
• 1 egg
• 1/3 cup milk
• Salt & pepper-to taste
• 1 teaspoon garlic powder
• 1 1/2 tablespoons garlic-grated
• 1/4 cups carrots=shredded
• 1/2 cup cabbage-raw, shredded
• 1 (8 ounce) cans tomato sauce
• 1 tablespoon brown sugar

preheat oven to 350 degrees.

Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain.

Cook rice according to package directions; set aside.

Mix beef, pork, rice, milk, seasonings, onion, carrots and shredded cabbages in a large mixing bowl.

Spoon about 2 tablespoons of meat mixture in center of each leaf; tuck in sides and roll to cover meat, place-seam side down in a 9 x 13 baking dish.

Mix tomato sauce with brown sugar and pour over the cabbage rolls.

Cover dish tightly with foil and bake for 50-55 minutes or until the meat is cooked through