My Mom's Stuffed Cabbage

SERVES: 8

COOK TIME: 1 Hr 45 Min

We know that no one makes stuffed cabbage like mom does. That's why we peeked in her recipe box and found her recipe for what we like to call My Mom's Stuffed Cabbage. The old-world taste is the perfect ode to her classic version.

What You'll Need

1 large cabbage, cored
2 (14-ounce) cans tomato sauce
1/4 cup light brown sugar
1 tablespoon vinegar
1 tablespoon lemon juice
1 pound ground beef
1 cup cooked white rice, cooled
1/4 cup finely chopped onion
1 egg
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large saucepan over high heat, bring 1 inch of water to a boil. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
In a medium bowl, combine tomato sauce, brown sugar, vinegar, and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, garlic, salt, pepper, and 2 tablespoons of the tomato sauce mixture; mix well.
Place 1 cup tomato sauce mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.