Ingredients

The following ingredients have 4 Servings
  • 1 large Head of Cabbage (cored)
  • 1 lb Lean Ground Beef
  • 1 Egg (beaten)
  • 3 Tbsp Ketchup
  • 1/3 Cup Seasoned Bread Crumbs
  • 2 Tbsp Minced Onion Flakes
  • 30 oz Italian Stewed Tomatoes
  • 1/4 Cup Cornstarch
  • 3 Tbsp Light Brown Sugar
  • 2 Tbsp Worcestershire Sauce

Instruction

  • Preheat oven to 325F.
  • Place cabbage in a large pot in boiling water for 10 minutes or until outer leaves are tender. Drain well. Rinse in cold water and remove 10 large outer leaves. Set aside.
  • Take the remaining cabbage and grate. Place in bottom of greased 9 x 13-inch baking dish.
  • In large bowl combine ground beef, egg, ketchup, breadcrumbs and onion flakes and mix well.
  • Place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in sides and roll leaf to enclose filling. Place each rolled leaf over grated cabbage.
  • Place stewed tomatoes in a large saucepan. In a small bowl, combine the cornstarch, brown sugar and Worcestershire sauce. Spoon cornstarch mixture into the tomato mixture.
  • Cook on high heat, stirring constantly until stewed tomatoes thicken. Once ready, pour the tomato mixture over cabbage rolls.
  • Cover with aluminum foil and bake for 1 hour.