1 cabbage head
1 pound ground beef
1 teaspoon nutmeg
1/2 cup rice –uncooked
1/4 cup cold water
2 egg
1 can tomatoes — peeled in juice
— –(16 oz.) crushed 1 can tomato sauce — (8 oz.)
4 tablespoons brown sugar
1 tablespoon lemon juice
salt — to taste pepper — to taste 1 freezer bag — jumbo
Separate cabbage into leaves; stack loosely in large skillet and add 1 " w ater. Cover and steam cabbage leaves until soft. Cool. Combine ground beef, nut meg, rice, water and eggs. Place 1/4 cup meat mixture in the center of each lea f; roll up and place seam side down in baking pan. To make sauce, mash canned t omatoes and mix with tomato sauce. Add brown sugar, lemon juice, salt and peppe r. Pour over cabbage rolls. To freeze: cover pan with aluminum foil. Flash free ze; place casserole inside freezer ba g. To prepare: thaw casserole completely before cooking. Bake covered dish in 4 00-degree oven for 1 hour; remove cover and bake 15 minutes more.
Serving Ideas : Scratch Biscuits, Fruit Salad
NOTES : A meal-in-one!
busted by sooz