This time I used a frozen cabbage at the suggestion of a good friend. This was great as you don't need to bother covering them with hot water. Will definitely continue to do them this way!
Ready for mixing
Sauce I used
Ready to go into the oven
Stuffed Cabbage Rolls
(Found in the hamburger section of the book)
12 cabbage leaves (To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.)
1 lb hamburger
1/2 cup uncooked instant rice
1 medium onion, chopped (about 1/2 cup)
1 can (4 oz) mushrooms stems and pieces (Fresh is better)
1 tsp salt
1/8 tsp pepper
1/8 tsp garlic salt
1 can (15 oz) tomato sauce
1/2 tsp lemon juice
1 tbsp cornstarch
1 tbsp water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of tomato sauce. (If you use fresh mushrooms, don't worry about adding any liquid to make up the miniscule amount of liquid that comes out of the canned ones) Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
Place cabbage rolls, seam side down in ungreased square baking dish, 8x8x2". Mix remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350 degree oven until hamburger is done; about 45 minutes. I found 45 minutes isn't quite long enough to cook the rice. I leave them around an hour.
Mix cornstarch and 1 tbsp water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired.
These also freeze very well.
Steamy photo as they came out of the oven.