Stuffed CabbageTotal Cooking Time 36 Minutes

Ingredients

• 1 head cabbage about 1 12 lb
• 14 c water
• 1 lb lean ground beef
• 12 lb ground pork
• 34 c cooked rice
• 1 egg lightly beaten
• 12 tsp thyme
• 1 Tbsp chopped fresh parsley
• 1 clove garlic minced
• 1 tsp salt
• 14 tsp pepper
• 14 c butter or margarine
• 1 16 oz can tomato sauce

Directions

1. Remove core and blemished leaves of cabbage
2. Place cabbage in 3-quart microproof casserole
3. Add water
4. Cover with plastic wrap and cook on High Maximum power 6 minutes
5. Cool cabbage slightly and separate leaves
6. Combine ground beef pork rice egg thyme parsley garlic salt and pepper stir thoroughly
7. Divide mixture among 6 to 8 large cabbage leaves
8. Wrap leaves tightly around mixture
9. Line bottom of 3-quart microproof casserole with some leftover cabbage leaves
10. Place cabbage rolls on top of loose leaves
11. Cover with remaining cabbage leaves
12. Dot with butter and pour tomato sauce over top
13. Cook covered on 80 Reheat about 30 minutes
14. Baste after 15 minutes and cook until rolls are fork-tender
15. Remove and let stand covered 5 minutes
16. Discard top loose cabbage leaves before serving
17. Makes 6 to 8 servings