Ed's Stuffed Cabbage Appetizers

Cabbage, fresh, 1.5 head, large (about 7" dia)
Ground beef, extra lean, 29 oz
Frozen Chopped Onion, 0.66 cup
Tomato Sauce, 9 cup
Tomato Paste, 3.5 can (6 oz)
Grade A Extra Large White Eggs, 4 serving
White Rice, long grain, .5 cup
Bread crumbs, dry, grated, plain, .5 cup
Matzoh Meal, 0.5 cup
Garlic Minced, 3 tsp
Onion powder, .167 tbsp arlic powder, .5 tsp
Table Salt, .1/8 tsp
black pepper corn (ground), 1/8 tsp

In large bowl mix ground beef, eggs, rice, onions, matzoh meal and bread crumbs and 8 oz of tomato sauce.
Set on side and allow to sit while preparing cabbage
Core two cabbages, Carefully remove all outer leaves to avoid tearing at all. When leaves are too small, chop up remainder of one cabbage.
Bring a pot of water to boil and once boiling rapidly, soak one leaf at a time for approximately half a minute until softened.
Cut out large vein in each leaf, then split leaves in half. Fill each half with meat mixture and carefully seal into its cabbage wrap.
Place about 1/4 of chopped cabbage into base of each pan, torn side down
Mix garlic and onion powder with remaining tomato sauce
Place cabbage rolls into a disposable aluminum pan atop chopped leaves.
Spoon onto each leaf one tsp of tomato paste.
When pan is full pour tomato sauce into pan, to surround each of the rolls.
When all disposable pans are full, bake in 250 degree oven for two hours.
Allow to cool and seal with covers.
Freeze until ready to eat rolls.


Number of Servings: 53

Recipe submitted by SparkPeople user LIONSPAW2001.