Stuffed Cabbage Leaves-BakedI usually make stuffed cabbage leaves in the crock pot, however on this particular day, I had a hankering for them but only had 2 hours before dinner. So I made my same basic recipe but threw it in the oven to bake. Hubby thought that the cabbage wasn’t as soft and I agree, I think that is just something you get only when you slow cook them. But that doesn’t mean we didn’t like them, because if we didn’t, I wouldn’t be sharing with you…
Stuffed Cabbage Leaves-Baked
1/2 pound cabbage
1 1/4 pounds lean ground beef
1/4 pound pork sausage
1/2 cup raw white rice
1/3 cup milk
Salt & pepper-to taste
1 teaspoon garlic powder
1 1/2 tablespoons garlic-grated
1/4 cups carrots=shredded
1/2 cup cabbage-raw, shredded
1 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
preheat oven to 350 degrees.
Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain.
Cook rice according to package directions; set aside.
Mix beef, pork, rice, milk, seasonings, onion, carrots and shredded cabbages in a large mixing bowl.
Spoon about 2 tablespoons of meat mixture in center of each leaf; tuck in sides and roll to cover meat, place-seam side down in a 9 x 13 baking dish.
Mix tomato sauce with brown sugar and pour over the cabbage rolls.
Cover dish tightly with foil and bake for 50-55 minutes or until the meat is cooked through