STUFFED CABBAGE ROLLS

Sauce


1 cup Olive Oil

2 small Onions, chopped

8 Garlic Cloves, minced

2 - 12 ounce cans Tomato Paste

6 cans Water

3 teaspoons Salt (you can add more if you want)

1/2 teaspoon Pepper

1/4 cup Brown Sugar


Halfway between low to medium heat, saute onion and garlic in oil for about 10 minutes (longer would be better but 10 minutes is enough), stirring occasionally.  Add tomato paste and water.  Stir well to combine.  Increase heat and add remaning ingredients.  When boiling, reduce to low and simmer 45 minutes to one hour.


Cabbage Rolls


1/2 pound Ground Sirloin

1/2 pound Ground Italian Sausage

1 tablespoons Butter

1 cups chopped Onion

1/2 cup chopped Bell Pepper

6-8 cloves minced Garlic

2 eggs

1 cup grated Parmesan Cheese

1 tablespoons Garlic Powder

2 teaspoon Steak Seasoning or Tony Chacheres

1 cup cooked long-grain Rice

1 head Cabbage, cored and scalded in hot water until leaves can be removed easily


Melt butter and add onion, bell pepper, and garlic.  Saute approximately 5 minutes.  In a large bowl, combine sirloin, sausage, eggs, garlic powder, seasonings, and sauteed vegetables.  Mix well and then gently add the rice until distributed evenly.


Cover the bottom of a 9 X 13 baking dish with about 1/2 to 3/4 cup sauce.


Place approximately 1/4 cup of meat mixture in each cabbage leaf, roll up and place into dish, seam side down.  Pour the rest of the sauce on top of the cabbage rolls.


Bake in 350 degree oven for an hour and then decrease the heat to 275 degrees and cook for an additional hour.


Mashed Potatoes is a great accompaniment to this dish!