Recipe(tried): Emeril's Cabbage Rolls

EMERIL'S CABBAGE ROLLS

FOR THE TOMATO SAUCE:
2 cups canned smooth tomato sauce
1 teaspoon sugar
1 tablespoon chopped fresh oregano

FOR THE CABBAGE ROLLS:
8 large white cabbage leaves
1/4 pound ground pork
1/2 pound ground beef
1/3 cup chopped onion
1 cup canned tomatoes with juice
1/3 cup long grain rice, uncooked
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh oregano
1/2 cup water
Salt and pepper
1/2 cup grated white cheddar cheese

TO PREPARE THE TOMATO SAUCE:
Combine ingredients for the tomato sauce, bring to a boil, and set aside.

TO PREPARE THE CABBAGE ROLLS:
Preheat oven to 375 degrees F.

Remove the center veins from the cabbage leaves, keeping leaves in one piece. Blanch in boiling salted water for 30 seconds and lay out to cool.

In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the 1 cup canned tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese.

Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf.

Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce.

Bake, covered, at 375 degrees F for 25 to 30 minutes.

Makes 4 servings
Source: Food Network, Emeril Lagasse, Show: The Essence of Emeril, Episode: Cabbage