Cabbage leaves stuffed with a seasoned mixture of ground beef, fresh Italian sausage and rice and simmered in a sweet and savory tomato sauce.
1 medium head cabbage, cored
1 large onion, chopped - divided use
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt - divided use
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound fresh Italian sausage, bulk or removed from casings
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
- In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
- In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.
- Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.
Makes 4 servings.