Ingredients
1 head cabbage1 large potato, peeled and shredded1 large carrot, shredded1/2 cup finely chopped celery1/2 cup finely chopped green pepper1/2 cup finely chopped onion2 large eggs, lightly beaten2 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon pepper1 pound lean ground beef (90% lean)2 cans (8 ounces each) tomato sauce1/2 teaspoon dried basil1/2 teaspoon dried parsley flakes
Preparation
Preheat oven to 350°. Cook cabbage in boiling water just until the leaves fall off head. When cool enough to handle, use a V-shaped cut to remove the think vein from the bottom of 12 large leaves; set aside. (Refrigerate remaining cabbage for another use.)
In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix lightly but thoroughly.
Shape into 12 logs. Place 1 log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
Place in a greased 13x9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake until a thermometer reads 160° and cabbage is tender, 30-35 minutes.
