Cabbage Rolls

The aroma of these baking sure brought me back to my stepmother's kitchen. We ate these more in the summer when my mother traded her home baked goods with our neighbor, who grew cabbage. I experimented with the rice in this recipe and found uncooked instant white rice was the best for texture.

Ingredients

Cabbage, 1 medium green

Ground beef, ½ lb.

Onion, ½ cup chopped

Instant white rice, ½ cup

Tomato sauce, 15 ounce can

Hungarian paprika, 1/8 tsp

Black pepper, 1/8 tsp

Sour cream

Preparation

Heat water in a large pot. Submerse the whole head of cabbage. As the water heats, use tongs to peel 6 leaves, cutting where they attach to the stem. Place each softened cabbage leaf in a bowl. In a large nonporous bowl, add the ground beef, chopped onion, spices and ¼ cup of the tomato sauce. Mix in the rice. Lay out one cabbage leaf and scoop ¼ cup of the meat mixture in the center. Fold over the edges of the cabbage leaf. Place into a casserole dish. When all are rolled, pour the remaining tomato sauce over the top. Cover and bake 40 minutes. Remove lid and bake an additional 10 minutes. Serve with a dollop of sour cream.