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Stuffed Cabbage Italian


1 pound ground round steak
1 cup minute rice
2 Tablespoons dried onions
1 egg
1 teaspoon salt
1 29-oz can tomato sauce
1 Tablespoon sugar
1 teaspoon oregano
8 large cabbage leaves
1/2 cup water

In a 3 quart casserole place cabbage and water. Cover. Microwave at high 7-9 minutes until leaves are pliable. While cabbage is cooking, mix together ground round, rice, egg, onion and salt. Divide meat mixture into 8 equal portions. Place one portion on each partially-cooked cabbage leaf and roll meat into leaf securing with toothpick if necessary. Return to 3 quart casserole, placing rolls seam side down. Blend tomato sauce, sugar and oregano. Pour over cabbage rolls. Cover casserole. Microwave at high 15-18 minutes rotating dish 1/2 turn and basting with sauce after 9 minutes.




STACKS, The Art of Vertical Food

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