Stuffed cabbage

1 lb. Lean ground beef

1-cup minute rice

1 small onion (chopped)

2 cloves crushed garlic

1small can tomato paste

1medium can tomato sauce

Salt

Pepper

Tabasco sauce

1 medium head of cabbage

Wash the cabbage and remove the core. Par boil the cabbage in salted water until the leaves pull away from the center easily, but don’t over cook. Drain, cool and separate the leaves.

In a mixing bowl combine the ground beef, rice, onion, garlic tomato paste. Season with salt, pepper, and Tabasco sauce and mix well.

Take a cabbage leaf, place a large spoon full of the meat mixture on the leaf and roll it up encasing the meat in the cabbage leaf. You can hold the together with toothpicks. Continue until all the meat is used up.

Place the cabbage rolls in a large pot, pour the tomato sauce over the rolls and add about 2 cups water. Cover the pot and cook on low heat for about an hour.

As an alternative you can cook the cabbage rolls in the oven. Place the cabbage rolls in a large baking pan, pour the tomato sauce over them, add water (about ½ inch in the bottom of the pan) cover tightly with aluminum foil and bake at 350 degrees for about 45 minutes