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German Cabbage Rolls

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      Title: GERMAN CABBAGE ROLLS
 Categories: Main dish, Meats, German
      Yield: 16 Rolls
 
           SAUCE:
      1    28 oz can tomatoes
      1    8 oz can tomato sauce
      3 tb Brown sugar
      3 tb Lemon juice
      1    Small onion; chopped
      1    Bay leaf
    1/2 ts Celery salt
    1/2 ts All spice
    1/2 ts Pepper
      1 c  Water
    1/4 c  Chopped parsley (fresh)
           ROLLS:
     16    Cabbage leaves
      2 lb Ground beef
      1 c  Cooked white rice
      1    Large onion, chopped fine
    1/2 c  Chopped parsley
      1 ts Sage
           Salt and pepper
 
  Mix sauce ingredients in saucepan and simmer 30 min. Blanch large
  head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May
  have to dip in water again to get all leaves off). Mix ground beef,
  rice, onion, parsley and spices well.  Pat down in bowl. Cut into 16
  (like cutting pie). Place meat mixture on cabbage leaf and fold up.
  May need to cut a "V" at the core part of the cabbage leaf if too
  stiff too fold. PLace seam side down in pan. Make all rolls. Pour
  sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies
  worth). Bake covered at 350 for 1 hour. Take cover off after first
  half hour.
  
  Source: Amish Cooking from Quilt Country TV show Typed by: Melissa
  Mierau
 
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