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Stuffed Cabbage Leaves
From Houston Junior League Cookbook
8 large cabbage leaves
⅓ cup uncooked rice
1 pound ground beef
1 clove garlic, crushed
1 onion, finely chopped
2 Tablespoons minced parsley
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cayenne
Sauce:
1 clove garlic; crushed
2 medium onions, chopped
2 Tablespoons butter
1 large can (35 oz.) tomatoes with liquid
½ cup beef broth
½ cup brown sugar
1 Tablespoon tarragon vinegar
2 Tablespoons lemon juice
1½ teaspoons salt
¼ teaspoon pepper
1 bay leaf
¼ teaspoon thyme
1 teaspoon caraway seeds
2 Tablespoons honey
2 Tablespoons sour cream
Cook cabbage leaves in boiling, salted water for 5 minutes. Drain and cut out thick center spines. Cook rice until tender. Combine meat, rice, garlic, onion, parsley, salt, pepper and cayenne. Place a generous, rounded spoonful of meat mixture on each cabbage leaf. Fold leaf around filling, secure with toothpicks. Arrange in casserole, folded side down. Cover with the following sauce.
Sauce:
Sauté garlic and onions in butter until lightly browned. Add tomatoes, broth, brown sugar, vinegar, lemon juice, salt, pepper, bay leaf, thyme and caraway seeds. Simmer for 10 minutes. Spoon sauce over cabbage rolls. Bake in covered casserole at 350 for 1 hour. Uncover; stir in honey and sour cream into sauce. Bake 30 minutes more. This casserole can be frozen successfully. If preparing for freezer, cool, wrap and freeze before adding honey and sour cream. On serving day, uncover casserole and heat at 350 for 1 hour, stirring in honey and sour cream after 30 minutes. Serves 4.
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