| This recipe for cabbage rolls was first brought to | | | | more leaves. Keep doing this until all 12 leaves have |
| Texas by the German settlers in the 1800's. It takes | | | | been removed from the head. The leaves may still be |
| about 1/2 hour to prepare the cabbage rolls for | | | | a little stiff, but if so, pour some boiling water over them |
| cooking, and about 2 1/2 hours for the total preparation | | | | to make them a little more pliable and limp. |
| time. Make sure and choose the biggest cabbage | | | | Cut out the middle veins in the larger cabbage leaves. |
| head you can find, in order to get at least 12 good | | | | Set the leaves aside, and start putting together the |
| cabbage leaves to stuff with filling. Any unused | | | | filling. In a large bowl, combine the ground beef, salt, |
| cabbage can be steamed or fried the next day or | | | | pepper, rice, onion, egg, and the thyme, and mix well |
| two. | | | | (mixing with your hands is best). Set mixture aside. |
| | | | Now make the sauce by mixing together the brown |
| Ingredients: | | | | sugar, lemon juice, water, 1/4 cup water, and the |
| 12 large cabbage leaves | | | | tomato sauce in a separate, smaller bowl. Set this |
| 1 pound ground beef | | | | mixture aside. |
| 2 teaspoons salt | | | | Start bundling the cabbage rolls. Place two heaping |
| 1/2 teaspoon pepper | | | | tablespoons of the meat mixture on each cabbage |
| 1/2 teaspoon thyme | | | | leaf near the vein of the leaf. Fold the end over the |
| 1 cup cooked rice | | | | filling, then fold over the ends like an envelope. Roll the |
| 1 small onion, minced | | | | rest of the leaf as tight as possible, then fasten by |
| 1 egg | | | | tying a piece of string around roll, or hold together with |
| 1 tablespoon brown sugarjuice of half a lemon | | | | toothpick through the middle. |
| 1/4 cup water | | | | Heat oil in a 10-inch skillet, then evenly brown half of the |
| 2 8-ounce cans tomato sauce | | | | cabbage rolls at a time. After all rolls are browned, |
| 2 tablespoons vegetable oil | | | | place all 12 in the skillet, then pour the sauce over them. |
| Cooking string, or toothpicks for holding cabbage rolls | | | | Cover and simmer over low heat for about one hour, |
| together | | | | basting the rolls occasionally. |
| Directions: | | | | Remove the rolls to a hot serving tray, and remove |
| Core the cabbage, then place the rest of the cabbage | | | | the strings or toothpicks. Look at the sauce, and if it of |
| head in a large pot with the core end up. Pour about 3 | | | | the thickness of ketchup, then it is good. If it looks too |
| cups of boiling water over it. The leaves will begin to | | | | thin, then simmer it down until it is the right consistency. |
| loosen. Carefully peel off as many leaves as you can, | | | | Pour the sauce over the cabbage rolls and serve. |
| then pour more boiling water in the pot to release | | | | |