This is a family recipe, this is one of my Mother’s specialties.  This recipe is by Judy Eynard. Independence, MO. 1969.

Stuffed Cabbage Rolls

Yield: 6 servings.

1 medium head cabbage, blanched
1 lb. ground chuck
1/2 small onion, chopped
1/2 small green pepper, chopped
1/4 C. rice
5 crackers, rolled
1/2 tsp. salt
Pepper to taste
1 egg
1 can tomato sauce
1/2 C. water
1/2 Tbsp. sugar

Clean, core, and boil cabbage until tender but not done. Mix together the water and the tomato sauce. Combine meat, onion, green pepper, rice, crackers, salt, pepper, and egg and 1/4 of the tomato sauce. Spoon mixture into leaves, roll and place in deep baking pan. Pour remaining juice over roils sprinkle with sugar and bake for 1 hour at 350 degrees.

Image by irrational cat