Lazy Cabbage Rolls

For some strange reason, I've always liked cabbage. I remember Mom making Cabbage Rolls once. After reading how they're traditionally done, I didn't blame her for never trying it again! But I did find a recipe that allowed me to enjoy the basic tastes behind this tasty supper meal. This recipe was supplied by Aylmer (Nabisco Brands Ltd.), and it was in the grocery store with canned tomatoes. When I made it for the first time, I realized there was something missing... rice. When you try these Lazy Cabbage Rolls, add about 2 cups (500mL) of cooked long-grain rice to the meat before baking.

1 (28 oz./796 mL) can Tomatoes

1 (5� oz./156 mL) can Tomato Paste

1 tablespoon Caraway Seeds

1� lbs. Ground Beef

2 Garlic Cloves, minced

1 large Onion, chopped

6 cups Cabbage, shredded (about a small head)

1 cup Sour Cream

Mix tomatoes with tomato paste and seeds in a large saucepan. Bring to a boil and simmer for 10 minutes. Brown meat with garlic and onion. Cover cabbage with boiling water and let stand 5 minutes, then drain. Layer cabbage, meat and tomato sauce in a large buttered casserole dish, making 2 or 3 layers. Cover and bake 40 minutes at 350� F until cabbage is tender. Serve each portion with a dollop of sour cream. Makes 6 servings.

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