-
1
In batches, cook cabbage leaves in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
-
2
Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in rice and eggs.
-
3
In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened.
-
4
Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight.
-
5
Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake, covered, 50-60 minutes or until heated through.
-
6
Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.
