Shelly's Recipe

STUFFED CABBAGE CASSEROLE

Category: Ground

1 head cabbage leaves, cutting out large veins
4 slices bacon, chopped
1 medium onion, chopped
1 cup tomato sauce
2 eggs, beaten
1 tsp paprika and Worcestershire sauce
1 lb ground chuck and ground pork (not sausage)
1/2 cup cooked rice
Salt and pepper

Blanch cabbage leaves in boiling water until they are soft enough to roll, about 2-3 minutes. Drain and set aside. Brown bacon. Add onion and cook until soft. Add 1/2 cup tomato sauce. Set aside. Brown meats and drain.

Mix together bacon mixture, cooked meats, beaten eggs, paprika, Worcestershire sauce and rice. Check the seasonings. Roll the mixture in cabbage leaves and place in a lightly oiled casserole dish.

Mix together the remaining 1/2 cup tomato sauce and 1/2 cup water and pour over the dish. Cover and bake at 325 for 2 hours, or until soft. Serve warm. Serves 4-6