STUFFED CABBAGE WRAP-UPS Recipe

1 head cabbage 1 lb ground beef
1 cup cooked rice 1 egg beaten
½ cup milk ½ cup chopped onion
½ tsp salt 1/8 tsp pepper
¼ tsp thyme ¼ tsp nutmeg
dash of cinnamon
Sauce:
8 oz tomato sauce 1 tbsp brown sugar
1 tsp Worcestershire sauce 1 tbsp lemon juice
Preheat oven to 300 degrees. Fill large pot with water and heat to
boiling. In meantime, remove center core from cabbage, keeping
each leaf in one piece. Immerse leaves in pot of boiling until limp,
about 3-7 minutes. Drain. In large bowl mix together ground beef,
rice egg, milk, onion, salt, pepper, thyme, nutmeg and cinnamon. In
small bowl mix together tomato sauce, brown sugar, lemon juice and
Worcestershire sauce.
Place 2 heaping tbsp of meat mixture on each leaf. Fold in sides.
Starting at unfolded edge, roll up each leaf making sure folded sides
are included in roll. Place each roll seam side down in 4 qt casserole
dish, making 2 rows on top of one another. Pour sauce over cabbage
rolls and cover. Bake for 1½ hours.
Serves 4

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