1 ? lbs. ground beef
1 onion chopped
2 eggs, slightly beaten
1 cup rice, cooked
mix above ingredients together in a large bowl. Set aside.
For stuffed peppers:
Cut off the tops then wash and seed 4-5 peppers.
If you use a crockpot then stuff the whole peppers with the meat mixture and set in the crockpot. Then make a sauce with an 8 oz. can of tomato sauce, one can water, salt and pepper to taste and a bit of garlic powder. Pour over the peppers and cook on low for about 4-5 hours.
For the oven:
Heat oven to 350 F.
After cutting off the tops and washing the peppers cut in half lengthwise. Stuff pepper halves with the meat mixture and lay in rectangular baking dish pepper side down. Mix together the same sauce as above and pour over peppers. Bake for about 1 hour uncovered.
Use a head of cabbage about the size of a soccer ball. Put this in the freezer the night before or cut out the core and par boil for about 10 minutes in a few inches of water.
If you freeze it then when you take it out it will be easy to peel off the leaves.
Take each leave and put it on a flat plate and put a measure of the meat mixture in the center of the leaf where the core is. Fold over the core edge, then fold in the sides and roll up.
You can cook these in a crockpot, baking dish or in a large dutch oven.
Crockpot: place in crockpot and pour over about 2 cups of water mixed with ? cups vinegar and 1 8 oz. can of tomato sauce. Cook for about 3-4 hours on low setting.
Regular pot: Place in pot and pour the above tomato mixture but increase the water to at least 3 cups. Cover and cook for about 1 hour on top of the stove.
Baked in the oven: Place cabbage rolls in a single layer in a baking dish. Mix together 1 8oz. can tomato sauce, 2 tablespoons of brown sugar, 1 tablespoon mustard. Pour over cabbage rolls and bake in oven about 1 hour.
Cabbage casserole: In a round casserole dish or a crockpot? Layer the cabbage and meat mixture in the crockpot or casserole until it is all used up. Pour over the 2 cups water mixed with the ? cup vinegar and 1 8 oz. can of tomato sauce.
Crockpot: 4 hours. Oven: 1 hour.