Sweet & Sour Stuffed Cabbage

1. 1

   Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

2. 2

   Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

3. 3

   Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well.

4. 4

   Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling.

5. 5

   Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls.

6. 6

   Cover and bake at 350u00b0 for 1 hour or until cabbage is tender and a thermometer reads 160u00b0. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

* Per serving · 4 servings · Values may vary.

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