Hungarian Cabbage Rolls

1. 1

   Mix ground round, onion, egg, rice and garlic powder together. Cut a slice of cabbage at core end; remove core.

2. 2

   Put cabbage in a large pan of boiling water until leaves are soft enough to roll and tuck ends in.

3. 3

   Put mixture on leaf of cabbage; leave only 1-inch on each end (parts cut off save in bowl for later).

4. 4

   Roll and tuck corners in.

5. 5

   Once wrapped, set aside.

6. 6

   You'll have a small head left when leaves get too small.

7. 7

   Cut up remaining cabbage (1/2 inch wide).

8. 8

   Put in a large pot.

9. 9

   Add whole tomatoes (crush) and tomato sauce (don't mix it up).

10. 10

    Lay cabbage rolls on top, cover with water and cook 2 hours.

11. 11

    Two pounds usually makes 24 rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.