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Items Required:
8 large cabbage leaves
1 beaten egg
3 tablespoons milk
½ cup soft bread crumbs
¼ cup finely chopped onion
¾ teaspoon salt
¼ teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 pound ground beef
1 15 ½ -ounce can sandwich sauce
1 beaten egg
3 tablespoons milk
½ cup soft bread crumbs
¼ cup finely chopped onion
¾ teaspoon salt
¼ teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 pound ground beef
1 15 ½ -ounce can sandwich sauce
Preparation Method:
In a 3-quart casserole combining cabbage and ½ cup water. Micro-cook, covered, till leaves are pliable, about 8 minutes. Let stand, covered, till cool. Combine egg, milk, crumbs, onion, salt, thyme, and pepper. Add meat; mix well. Place about ¼ cup meat in center of each cabbage leaf; fold in sides and roll ends over meat mixture. Place rolls, seam side down, in 12×7 ½ x2-inch baking dish. Pour sandwich sauce over. Micro-cook, covered, till meat is done and cabbage is tender, about 14 minutes, giving dish a quarter turn every 4 minutes. Remove cabbage rolls to serving plate. Stir sauce in dish; serve with rolls. Serves 4.
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