Mim's Cabbage Rolls
1 cabbage head
1 pound ground beef
1 teaspoon nutmeg
1/2 cup rice -- uncooked
1/4 cup cold water
2 eggs
1 16 oz. can tomatoes, peeled in juice, crushed
1 8 oz. can tomato sauce
4 tablespoons brown sugar
1 tablespoon lemon juice
salt -- to taste
pepper -- to taste
1 freezer bag -- jumbo


Separate cabbage into leaves; stack loosely in large skillet and add 1 " water. Cover and steam cabbage leaves until soft. Cool. Combine ground beef, nutmeg, rice, water and eggs. Place 1/4 cup meat mixture in the centre of each leaf; roll up and place seam side down in baking pan.

To make sauce, mash canned tomatoes and mix with tomato sauce. Add brown sugar, lemon juice, salt and pepper. Pour over cabbage rolls.

To freeze: cover pan with aluminium foil. Flash freeze; place casserole inside freezer bag.

To prepare: thaw casserole completely before cooking. Bake covered dish in 400-degree oven for 1 hour; remove cover and bake 15 minutes more.

Barbara