This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added catsup and wine to develop flavor. A long running family favorite.
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- add 1 (8 ounce) can tomato sauce
- add 1/2 cup sour cream
- add 1/2 teaspoon allspice
- add 1 teaspoon salt
- add 1 (6 ounce) can tomato paste
- add 1 head cabbage
- add 1 lb lean ground beef or Italian sausage
- add 1 cup cooked rice
- add 1/4 teaspoon pepper
- add 3 tablespoons butter
- add 1/8 cup Burgundy wine
- add 1 tablespoon sugar
- add 1/2 teaspoon garlic salt
- add 1 (28 ounce) can tomatoes
- add 2 onions
- add 1/8 cup catsup
- add 1 teaspoon thyme
- Preheat oven to 350°F.
- In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
- Cool; separate leaves and set aside.
- Melt butter in a skillet and saute onions until they are golden.
- Put half of the onions in a bowl with the ground beef.
- Mix in the rice and allspice with our hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, catsup, salt and seasonings.
- Simmer for 15 minutes.
- Stir in burgundy wine.
- Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
- Fold leaf over to enclose meat and roll up folding sides inches.
- Place rolls, seam side down in a baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.