Cabbage Rolls

• 1 large head cabbage
• 1 1/2 to 2 lb. lean ground beef or ground chuck
• 2 onions
• 1 (15 oz.) can stewed tomatoes
• 1 (15 oz.) can tomato sauce special
• 1 small can tomato sauce
• 3/4 c. uncooked rice
• salt, pepper and sweet basil to taste
• 1 large bell pepper
• 1 Tbsp. picante sauce (optional)

1. Cut cabbage in quarters and remove hard core.
2. Place cabbage in boiling salted water, just until limp and easy to roll.
3. Chop 1 onion and 1/2 bell pepper and set aside to use between layers. While cabbage is cooking, mix uncooked meat, 1 chopped onion, 1/2 chopped bell pepper, 1 can stewed tomatoes, uncooked rice, salt, pepper, sweet basil and picante sauce, if desired.
4. Mix together very well.
5. Set aside.
6. Remove cabbage and let cool.
7. Place a little of the tomato sauce special in the bottom of a roasting pan. Place about a tablespoon of meat mixture into a cabbage leaf roll and place in the bottom of pan and continue until one layer is complete.
8. Add a little tomato sauce special and part of the onion and bell pepper you had set aside over the first layer.
9. Continue with another layer.
10. Top with small can of tomato sauce.
11. Add enough water, about 1 1/2 cups to cook.
12. Cover and bake at 350u0b0 for approximately 1 hour.

head cabbage, lean ground beef, onions, tomatoes, tomato sauce special, tomato sauce, rice, salt, bell pepper, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446097 (may not work)