Recipe - Cabbage Rolls2

8 lg White cabbage leaves

TOMATO SAUCE
2 cup Canned smooth tomato sauce
1 teaspoon Sugar
1 tablespoon Chopped fresh oregano

FILLING
One fourth pound Ground pork
One half pound Ground beef
1/3 cup Chopped onion
1 cup Canned tomatoes; with juice
1/3 cup Longgrain rice
1 tablespoon Worcestershire sauce
1 tablespoon Chopped fresh oregano
One half cup Water
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Grated White Cheddar cheese

Removed the center veins from the cabbage leaves, keeping leaves in one
piece. Blanch in salted water for 30 seconds and lay out to cool.

Combine the Tomato Sauce ingredients, bring to a boil, and set aside.

Preheat oven to 375 degrees.

In a large skillet cook the pork, beef, and onions until the meat is brown
and the onion tender. Stir in the tomatoes (juice and all), uncooked rice,
Worcestershire sauce, oregano, One half cup water, salt and pepper. Bring to a
boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese.

Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides,
starting at an unfolded edge, roll up the leaf. Pour One half of the tomato
sauce in the bottom of the baking dish. Place the 8 rolls on top of the
sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2253 broadcast 08011996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

09031996

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest V1 #1028 by "M. Hicks" nitro_ii@email.msn.com
on Jan 21, 1998