Cabbage Rolls

Recipe Ingredients

8		White cabbage leaves (large)
		Tomato Sauce
2 cups	474ml	Canned smooth tomato sauce
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Chopped fresh oregano
		Filling
1/4 lb	113g / 4oz	Ground pork
1/2 lb	227g / 8oz	Ground beef
1/3 cup	20g / 0.7oz	Chopped onion
1 cup	237ml	Canned tomatoes, with juice
1/3 cup	53g / 1.9oz	Long-grain rice
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Chopped fresh oregano
1/2 cup	118ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Grated White Cheddar cheese

Recipe Instructions

Removed the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in salted water for 30 seconds and lay out to cool.

Combine the Tomato Sauce ingredients, bring to a boil, and set aside.

Preheat oven to 375 degrees.

In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese.

Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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