MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mary Lou's Cabbage Rolls
 Categories: Family
      Yield: 3 servings
 
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           MEAT FILLING
    1/2 cn Tomato soup (undiluted)
    1/4 c  Milk
      1 lb Ground beef (a mixture of
           Ground pork and poultry
        cn Be used also)
    1/2 ts Oregano
    1/2 ts Basil
    1/2 ts Italian Seasoning
        ds Dillweed
           Pepper
      1 md Egg
           No salt (it's in the soup)
      1 c  Cooked Basmati Rice
           Sauce
      2 cn (28oz) Crushed tomatoes
    1/2 ts Oregano
    1/2 ts Basil
        ds Parsley
      1 tb Brown sugar
           Pepper
        ds Dillweed
      1 md Head Cabbage
 
  Put all sauce ingrediants in non-stick pot, simmer. Put rice on to
  cook (i use 1/2 cup to 1 1/2 cups water & dash salt). Put large pot
  filled with water on to boil, core cabbage and add whole cabbage to
  water.. When rice is cooked sauce should be ready but you can keep
  simmering till your ready to use. (stir to keep from burning). With
  tongs peel each cabbage leaf off carefully while it is still in pot
  (be careful of the steam) when they are limp enough to remove. Be
  sure not to tear the leaf. You'll need at least 12 leaves.
  
  Mix all filling ingrediants well, making sure all beef chunks are
  broken up. Fill leaves with about a 1/4 cup of fillings. Roll sides
  in then back, then front, turn over in (9x13 glass) pan so that seams
  are on underside. Pour half sauce over rolls and bake at 350 for 2
  hours, covered with foil (shiny side in). Halfway through cooking you
  may find a lot of water in pan.. drain this off carefully (sometimes
  it's fat.. and who needs that..) and return to oven. Serve with extra
  sauce poured over rolls. Makes 12-13 rolls Via:
  mmdoor@the_secluded_forest_bbs.bbs, 11-15-1994, recipe # 6536 in MAIN
  [not registered]
  
  From: Mary Lou Kakanowski
 
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