Cabbage Rolls

• 1 large head white cabbage
• 1 onion
• 1 lb. ground beef
• 1 tsp. Worcestershire sauce
• 1/2 tsp. paprika
• 1/2 tsp. tarragon
• 1/2 tsp. rosemary
• 1/2 tsp. thyme
• 2 cloves minced garlic
• 1 egg
• 28 oz. tomato puree
• 1 c. breadcrumbs
• salt and pepper

1. Immerse cabbage in boiling water; boil 5 minutes.
2. Plunge in ice water.
3. Peel off limp outer leaves and repeat process.
4. Drain leaves (10 to 15 leaves).
5. Chop remaining cabbage and place in large bowl.
6. Peel and mince onion and add to chopped cabbage.
7. Add ground beef, seasonings, garlic, egg, 1/2 cup tomato puree, bread crumbs, salt and pepper and blend thoroughly.
8. Place about 1/4 cup beef mixture in cup part of cabbage leaf.
9. Carefully fold over sides and roll up.
10. Place all cabbage rolls in roasting pan.
11. Add remaining tomato puree to pan.
12. Cover and bake at 350u0b0 for 1 hour.

head white cabbage, onion, ground beef, worcestershire sauce, paprika, tarragon, rosemary, thyme, garlic, egg, tomato puree, breadcrumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005897 (may not work)