2 lb. ground beef - raw 1 onion, grated 1 carrot, grated ¼ c. cooked rice * ½ tsp seasoned pepper ½ tsp. garlic powder
Mix together. Set aside.
1 can stewed tomatoes 2 small cans tomato paste 1 can (1 ½ c.) beef broth 1 can (1 ½ c.) chicken broth ¼ c. red wine 1 tsp. garlic powder 1 tsp. seasoned pepper 2 tsp. sugar
Mix together in medium large pan and heat.
Remove core from medium to large cabbage, down as deep as you can. Place in large pot with about ¼ filled with water. Cover and bring to boil. Boil 4 minutes.** Remove individual leaves from cabbage and fill each leaf with about ½ c. meat mixture; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in large baking pan. Continue with each cabbage leaf till all meat mixture is used. Pour sauce over the cabbage rolls. Cover and bake at 325º F for 1 ½ to 2 hours. This meat mixture makes enough for about 20 - 30 cabbage rolls, depending on amount of mixture per leaf.
· *I make a 4-serving bowl of rice, using ½ c. dry rice with 3.4 c. water and then steam for 35 minutes. · **I leave the cabbage in the hot water on low while taking off the leaves to keep them pliable.