Mississippi Delta'S Stuffed Cabbage Rolls

• 1 large head cabbage
• 1 lb. ground chuck
• 1 c. raw rice
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. chili powder
• 1 (28 oz.) can tomatoes, drained and chopped (reserve juice)
• 1 medium onion, chopped fine
• 2 Tbsp. ketchup
• 1/2 c. brown sugar
• juice of 2 lemons
• 1 bay leaf
• 1 (8 oz.) can tomato sauce

1. Soak cabbage in hot water until pliable.
2. Carefully peel off leaves and place in boiling water for 5 minutes to soften.
3. Mix well the meat, rice, salt, pepper, chili powder, tomatoes and onion.
4. Place 1 tablespoon of meat mixture on each cabbage leaf (cut the large leaves in half).
5. Wrap and secure with a toothpick. In Dutch oven, arrange cabbage rolls.
6. Make a second layer if necessary.
7. Sprinkle each layer liberally with additional salt. Add enough water to the ketchup and reserved tomato juice to make 2 cups liquid.
8. Pour over cabbage rolls.
9. Sprinkle brown sugar, lemon juice and bay leaf over rolls.
10. Pour tomato sauce over all.
11. Cover dish tightly and bake in 350u0b0 oven for 1 hour and 15 minutes. Serves 8.

head cabbage, ground chuck, rice, salt, pepper, chili powder, tomatoes, onion, ketchup, brown sugar, lemons, bay leaf, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800035 (may not work)