Stuffed Cabbage

Stuffed cabbage

1 large head of cabbage
1 lb ground beef
1 1/2 cups white rice, cooked
1/2 cup onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 15-ounce cans tomato sauce

1. Preheat oven to 350 F. Cut off 12 cabbage leaves from the head and boil them for 10 minutes or until tender. Remove the leaves and drain off excess water.
2. Mix the ground beef, rice, onions, garlic powder, salt, pepper, and 1/2 cup of the tomato sauce. Place about 1/3 cup of the beef mixture at the stem of each cabbage leaf. Roll leaf around the mixture, tucking in the sides.
3. Place cabbage rolls seam side down in an ungreased square baking dish. Pour remaining tomato sauce over the cabbage rolls and cover. Bake for 45 minutes, of until the beef is fully cooked.



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