4. Classic Cabbage Rolls
What you need:
Medium head of cabbage
1 ½ cups onion, chopped and divided
Tbsp butter
2 14.5 ounce cans Italian stewed tomatoes
4 cloves of garlic, minced
2 tbsp brown sugar
Salt
1 cup cooked rice
¼ cup ketchup
2 tbsp Worcestershire sauce
Pepper
1 pound ground beef
¼ pound Italian sausage
Optional: ½ cup V8 juice
To make:
In a dutch oven cook the cabbage in boiling water for around ten minutes or until the outer leaves are tender. Drain and rinse in cold water. Remove the large outer leaves and refrigerate the rest for another use. In a saucepan saute the onion in the butter until tender. Add in the tomatoes, garlic, brown sugar, and salt. Simmer for 15 minutes, stirring occasionally.
In a large bowl combine the rice, ketchup, Worcestershire sauce, pepper, remaining onion, and some salt. Crumble the beef and the sausage over the mixture. Place a half of a cup of the meat mixture onto each of the cabbage leaves. Fold in the sides and roll up to enclose the filling. Place seam side down in a skillet. Toss with the sauce. Cover and cook on medium-low for an hour. Add in the juice if desired.