1 Stuffed Cabbage Rolls

Rarely, I am in good mood to make something nice for my family with all kind of traditional food where my wife's family come from other countries--Czech, Norway, Sweden, and others. They do carried their old recipes and still amazed me so much with all tastings on traditional foods. I always love to tried something new that I never had eaten or seen...make like German food for family gathering--well, someone thought I am a German Chef, oh great someone need to lay their booze off.

here is the recipe that I was looking for that for long time because many people don't share a recipe with me. I did my best to find one on my own.

Stuffed Cabbage Rolls

large head cabbage

1 pound ground chuck

1/3 cup rice, raw, can use instant or regular

1 small onion, grated

2 eggs

1 teaspoon salt

1/4 teaspoon pepper

1 large onion, sliced

1 large can (15 ounces) tomato sauce

3 cans (14.5 ounces each) diced tomatoes

3 to 4 teaspoons lemon juice (1 large lemon)

1 teaspoon salt

1/4 teaspoon pepper

1/2 to 1 cup brown sugar

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.