Stuffed Cabbages Rolls
12 cabbage leaves
- ½ pound ground beef + ½ pound ground pork/sausage
- 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
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 tablespoons sugar
- 2 tablespoons vinegar
- 1/2 cup water
- 2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well.
For filling, combine ground beef and ground pork, rice, chopped 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.
Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. 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.