Stuffed Cabbage

• 12 large cabbage leaves
• 2 Tbsp. butter
• 1 large chopped onion
• 1 (16 oz.) can tomato sauce
• 2 tsp. light brown sugar
• salt
• pepper
• 1 1/2 lb. lean ground beef
• 1 c. cooked rice
• 1 white bread slice, crumbled
• 1 egg
• 1 tsp. Worcestershire
• 1/2 tsp. basil
• 1 small crushed garlic clove

1. In covered 12-inch skillet in 1-inch boiling water, cook cabbage leaves 5 minutes.
2. Drain.
3. Set aside.
4. In same skillet over medium heat, in hot butter, cook onion 5 minutes or until tender, stirring occasionally.
5. Add tomato sauce, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
6. Mix well.
7. Set aside.
8. In large bowl, combine remaining ingredients, 1 teaspoon salt and 1/4 teaspoon pepper.
9. Divide mixture into 12 portions.
10. In center of each cabbage leaf, place a portion of meat mixture.
11. Fold 2 sides of leaf towards center.
12. From one narrow edge leaf, roll up jelly roll fashion.
13. Place filled leaves, stem sides down, in sauce in skillet.
14. Over medium heat, heat sauce and filled leaves to simmering.
15. Reduce heat to low; cover and simmer 45 minutes.

cabbage, butter, onion, tomato sauce, light brown sugar, salt, pepper, lean ground beef, rice, white bread slice, egg, worcestershire, basil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807277 (may not work)