Stuffed Cabbage

• 1 head green cabbage, washed and cleaned (strip of leaves)
• 3/4 c. butter or margarine
• 2 c. chopped onion
• 3/4 c. cooked rice
• 1 1/2 lb. lean ground beef
• 2 tsp. salt and pepper (decrease to taste)
• 2 Tbsp. oil
• 3 medium tomatoes, chopped
• 1 Tbsp. flour
• 1/2 c. sour cream
• 1/4 c. fresh dill
• 1 egg
• 3/4 pkg. flat noodles
• dill for garnish
• tomato for garnish

1. Strip cabbage of leaves and put in boiling water for a few minutes, until wilted down (don't overcook).
2. In heavy skillet, saute 1 cup of the onion in 4 tablespoons butter.
3. Place in mixing bowl.
4. Add beef, rice, 1 teaspoon salt and dash of pepper to taste. Mix together.
5. Lay cabbage leaves on work surface; place filling in center of each leaf and roll tightly.
6. Melt 4 tablespoons of butter and 2 tablespoons of oil.
7. Brown cabbage rolls and place in baking dish (single layer).
8. Melt remaining 4 tablespoons butter in skillet; add remaining onion and saute, then stir in tomatoes, 1 teaspoon salt and dash of pepper.
9. Beat flour into sour cream.
10. Add this mixture to sauce.
11. Pour over rolls.
12. Bake, uncovered, for 45 minutes at 325u0b0.
13. Sprinkle with dill.
14. Serve cabbage rolls on bed of cooked noodles with dill as garnish.
15. Serves 6 to 8.

green cabbage, butter, onion, rice, lean ground beef, salt, oil, tomatoes, flour, sour cream, fresh dill, egg, flat noodles, dill, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919286 (may not work)