Recipe: Stuffed Cabbage Bundles (using ground beef, bread crumbs, gravy and sour cream)

STUFFED CABBAGE BUNDLES

1 medium head cabbage, cored
5 cups water
1 1/2 teaspoons salt, divided use
1 1/2 pounds ground beef
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 cup plain dry bread crumbs
1/2 cup chili sauce
1/4 teaspoon black pepper
1 (12 ounce) jar beef gravy
1/2 cup sour cream
1/2 cup firmly packed light brown sugar

In a large pot, combine the head of cabbage, the water, and 1 teaspoon salt. Cover and bring to a boil over high heat. Allow to boil for 12 to 15 minutes, or until the cabbage is tender; drain and set aside.

Preheat the oven to 350 degrees F.

In a large bowl, combine the ground beef, green bell pepper, onion, bread crumbs, chili sauce, the remaining 1/2 teaspoon salt, and the black pepper; mix well.

Carefully remove 12 to 18 cabbage leaves, depending on size; reserve the remaining cabbage for another use.

Divide the ground beef mixture equally among the cabbage leaves, placing it in the center of each leaf. Starting at the core end of the leaves, make rolls about 1 x 2 1/2-inches, folding over the sides and rolling loosely. Place the rolls seam side down in a 9 x 13-inch baking dish that has been coated with nonstick cooking spray.

In a medium-sized bowl, combine the gravy, sour cream, and brown sugar; mix well. Pour the gravy mixture evenly over the cabbage rolls. Cover tightly with aluminum foil.

Bake for 1 hour. Remove the aluminum foil and bake for 10 to 15 minutes, or until the beef is no longer pink and the cabbage is very tender. Allow to stand for 5 minutes, then serve.

Makes 6 servings
Source: Mr. Food's Simple Southern Favorites by Art Ginsburg