Recipe: Zesty Cabbage Rolls (Quaker Oats, 1963)

ZESTY CABBAGE ROLLS

1 medium-sized head cabbage, divided use
1 cup chopped onion
1 1/2 lb. ground beef
2/3 cup Quaker or Mother's Oats (quick or old fashioned, uncooked)
1 cup dairy sour cream
2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon Worcestershire sauce
1 bay leaf
1 clove garlic
1 1/2 cups tomato juice
1 tablespoon flour
2 tablespoons cold water

Wash and trim cabbage. Separate 12 large leaves from head. Drop leaves into boiling salted water; cover; cook for 3 minutes. Drain and dry well.

For filling, combine onion, ground beef, oats, sour cream, salt, pepper and Worcestershire sauce. Mix well. Place about 1/3 cup of meat mixture on each cabbage leaf; roll leaf around meat tightly; secure with toothpicks.

Shred enough cabbage to make 4 cups. Place in large heavy frying pan; add bay leaf and garlic. Place cabbage rolls on shredded cabbage in frying pan. Pour tomato juice over rolls; cover frying pan tightly. Cook over low heat about 45 minutes, or until tender when pierced.

Remove cabbage rolls and shredded cabbage to serving dish.

Mix 1 tablespoon flour with 2 tablespoons cold water to make a paste. Slowly stir into tomato juice mixture. Cook slowly 6 to 8 minutes. Pour over cabbage rolls.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: 'Round the Clock Recipes from Mary Alden, The Quaker Oats Company, 1963