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572872 Romanian Stuffed Cabbage Rolls

ethnic, main dish

8 large green cabbage leaves, boiling in sa; lted water
1 lb lean ground beef
3/4 cup wheat germ or rice
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1 medium clove of garlic (minced)
1/2 cup chopped onions
1/2 teaspoon oregano
3/4 teaspoon basil leaves (crushed)
2 eggs
1 can (1 lb.) tomato sauce
3/4 cup water
2 tablespoon brown sugar
2 tablespoon vinegar
1 tablespoon corn starch

Drop cabbage leaves into boiling salt water for 5 minutes. Drain leaves. Mix beef, rice, onion, salt, pepper, garlic, oregano, basil and eggs. Preheat oven to 375 degrees. Blend tomato sauce, water, brown sugar, vinegar and corn starch until smooth. Pour over rolls. Cover with foil. Bake 40 or 50 minutes, spooning sauce over rolls once or twice while baking. Makes 4 servings.

Yield: 4 servings

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