| STUFFED CABBAGE ROLLS |
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6 Servings1 tablespoon CRISCO Shortening 1 small onion, peeled and chopped 1-1/4 pounds ground beef 1-1/2 teaspoons salt 1/4 teaspoon pepper 3/4 cup cooked rice 2 cans (8 ounces) tomato sauce 12 large cabbage leaves 1/4 cup packed brown sugar 2 tablespoons vinegar Melt Crisco in a large skillet; add onion and sauté until tender. Remove from heat and mix in ground beef, salt, pepper, cooked rice, and 1 can tomato sauce. Remove center vein from cabbage leaves. Put leaves into boiling water; return to boiling; boil for 3 to 4 minutes or until tender; drain. Spoon meat mixture in center of cabbage leaves. Fold ends over meat mixture and roll up. Put rolls into skillet. Mix remaining can of tomato sauce with brown sugar and vinegar; pour over rolls. Bring to boiling; simmer covered for 30 minutes, basting occasionally. Uncover and continue cooking for 30 minutes. |
