Cabbage Rolls

1		Medium or 2 small cabbages - pre-cooked and separated
2 lbs		hamburger
1 cup		cooked white rice
1		small onion (finely chopped)
¾ tsp		ground sage
1		fresh clove of garlic
4		carrots
3		celery
2		tomato soup (10oz
2		tomato sauce (19oz)
1 TBSP		brown sugar
2 TBSP		vinegar
¼ cup		water

1	Cut celery and peeled carrots into 2-inch pieces. Cover bottom of large roasting pan with pieces of cabbage leaves. Add the celery and carrots. Cover them with: 1 can of tomato soup (10oz) and ¼ tsp of the ground sage.
2	Roll cabbage leaves around as much meat mixture as will comfortably fit. Place into pan. Do not use toothpicks to hold rolls together, it is not necessary! Cover first layer of cabbage rolls with: 1 can of tomato sauce (19oz) and ¼ tsp ground sage.
3	Continue with next layer of rolls, then cover with: 1 can of tomato sauce (19oz), 1 can of tomato soup (10oz) and ¼ tsp of the ground sage.
4	Bake, uncovered, for approx. 2 hours. Check occasionally and baste with sauce if browning too much. Add water if required.
5	Optional, mix together: 1 Tbsp brown sugar 2 Tbsp vinegar ¼ c water Sprinkle on top of cabbage rolls 15 minutes before removing from oven.

Servings: 12

Yield: 24

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2200 calorie diet.

Nutrition information calculated from recipe ingredients.

Recipe Source

Author: Eric Bailey

Source: Adapted from one of my Mom's recipes.