Stuffed Cabbage Rolls

• 1 large head cabbage
• 1 lb. lean ground pork
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 3/4 c. oat bran
• 2 beaten egg whites
• 1 tsp. dried parsley
• 1 1/2 tsp. caraway seed
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (15 oz.) can tomato sauce

1. Remove any damaged leaves and core from cabbage head and wash. Immerse head into boiling water to loosen leaves.
2. Steam leaves about 3 minutes.
3. Drain.
4. Cool.
5. Cut hard stem from leaves.
6. Brown pork and onion in medium skillet.
7. Drain.
8. In large bowl, combine celery, oat bran, egg whites, parsley, 1 teaspoon caraway seed, salt, pepper, 3/4 cup tomato sauce and pork.
9. Place 1/4 cup of mix at stem end of leaf.
10. Roll around pork mix.
11. Place in baking dish. Cover with remaining tomato sauce.
12. Sprinkle with reserved caraway seed.
13. Bake at 350u0b0 for 25 to 30 minutes.

head cabbage, lean ground pork, onion, celery, bran, egg whites, parsley, caraway seed, salt, pepper, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972822 (may not work)