Ingredients for Filling:

1 medium cabbage, core removed

2 lb lean ground meat (beef, beef & pork, or chicken)

1 large onion, chopped

2 cups rice, cooked

2 or 3 eggs, beaten

1/4 tsp pepper

1/2 tsp dried marjoram (or substitute less oregano)

1 tsp poultry seasoning

2 tsp salt

Ingredients for Tomato Sauce:

2 750ml cans tomato sauce

2 tbsp brown sugar

2 tbsp cider vinegar

1/2 tsp pepper

Method:

Core cabbage and cover tightly with plastic wrap. Cook on high power in microwave oven for 14 minutes, or until blanched. After cooking, the cabbage may be plunged into cold water to make handling and separation of leaves easier. To make the filling, saute chopped onion and ground meat, and drain fat when done. In a separate bowl, mix eggs, pepper, marjoram, poultry seasoning, and salt with cooked rice and meat mixture.

Place about 1/3 cup of meat filling on each leaf and roll, tucking in the sides. Arrange in layers in a roasting pan prepared with nonstick cooking spray.

Heat together tomato sauce, brown sugar, vinegar, and pepper and pour over cabbage rolls. Cover and bake in 350°F oven for 1 1/4 to 1 1/2 hours.

Serve with mashed potatoes and green beans.

Yield: 6 to 8 servings

–Recipe by Jean S.