Stuffed Cabbage With Sour Cream
By: Anonymous
Published: Friday, December 18, 2009 - 2:45am

Ingredients




2 lbs. ground beef
1/2 pound ground pork
1/2 pound ground veal
3 eggs
1 lg. can tomato sauce
Salt and pepper
1 cup rice
2 tablespoons garlic powder
1 lg. head cabbage
1 lg. (20 oz.) crushed tomatoes
1 can tomato soup
1 cup sour cream
3 tablespoons cornstarch

Preparation

1 Mix meat, eggs, salt, pepper, rice, garlic, tomato sauce. Boil cabbage (trim the stem, thin cabbage leaves but save them). Boil cabbage until it gets tender. 2 Put cabbage leaves that were thinned at the bottom of pan. Roll the meat inside a cabbage leaf making sure you can't see any meat. Add water about 2 inches in pan. Mix and add crushed tomatoes and tomato soup. 3 Cook 2 hours on 300 degrees. The water will be boiling in pan. Turn it to a simmer, then add sour cream and sauce together, about 1 cup each. Then add cornstarch and pour over cabbage, let it simmer for a creamy sauce and cabbage 1 hour or longer.