Stuffed Cabbage

Stuffed Cabbage
Servings: 4 Prep 20 mins Cook 5 mins to 8 mins Bake 375°F 35 mins to 40 mins

Ingredients

  • 8 cabbage leaves from 1 head cabbage
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 can (6 ounces) Bloody Mary mix
  • 3/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package No-Cook Basic Ground Beef Mix with Add-Ins, thawed (www.familcycircle.com)
  • 1 slice white bread, finely chopped

Make It

1. Preheat oven to 375 degrees F.

2. Cook the cabbage leaves in a saucepan of simmering water for about 5 to 8 minutes or until soft enough to work with. Remove leaves; cool under running water. Drain.

3. Melt butter in small saucepan over medium-low heat. Whisk in flour until smooth paste. Stir in Bloody Mary mix, broth, sugar, vinegar, salt and pepper; cook, whisking, until thickened, about 2 minutes.

4. Combine beef mix, bread and 4 tablespoons of thickened tomato sauce in medium-size bowl.

5. Spoon meat mixture into center of each leaf, dividing equally. Fold leaves over to form envelope-like package. Place, seam side down, in 13 x 9 x 2-inch baking dish. Cover with remaining tomato sauce. Cover with aluminum foil.

6. Bake in 375 degrees F oven for 35 to 40 minutes or until meat is fully cooked.