Local Tastes: Cabbage Rolls

1 medium head cabbage

1 to 1-1/4 pounds ground beef

1 cup cooked rice

1 small onion, chopped

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1 can (16 ounces) tomato sauce

1/4 cup water

Hot sauce to taste

Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.

In a bowl, combine ground beef, rice, onion and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in cake pan.

Combine tomato sauce, hot sauce and water; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Submitted by Sarah Burhans, Minot


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