Recipe: Sweet and Sour Stuffed Cabbage (microwave)

Sweet and Sour Stuffed Cabbage (microwave)
Source: Philadelphia Inquirer
Makes four servings

1 large head cabbage
salt and pepper to taste
1 lb ground beef
1/3 cup milk
1/3 cup cooked rice
1 /2 cup brown sugar packed
1/2 tsp dry mustard
3/4 cup tomato sauce
1 medium egg
1/4 cup fresh lemon juice

Carefully cut around cabbage core, and place head in boiling water for about 10 minutes. Remove and let drain. This will make the cabbage leaves limp and easier to work with. When cabbage is cool enough to handle, remove eight leaves.

Meanwhile mix the ground beef with the rice, mustard, egg, salt, and pepper, and milk. Divide mixture into eight equal portions, place a portion on the stem end of each cabbage leaf, and roll up. Ends of rolls can be trimmed and then tucked in.

Place rolls seamed sides down, in a circle in a three quart round microwaveable casserole. Mix together the brown sugar, tomato sauce, and lemon juice. Pour mixture over stuffed cabbage rolls. Cover casserole tightly and microwave on high for 7 to 10 minutes. Check for doneness. Be careful not to overcook as cabbage leaves can become tough.