8 Cabbage Leaves
1 Lb. Ground Beef
1 Cup Cooked Rice
3 Tbsp. Chopped Onion
1/2 Tsp. Salt
1/4 Tsp. Pepper

1 - 40 oz. fresh Tomatoes
1  Cup Water
1/2 Bay Leaf
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/4 Tsp. Sage
1/2 Tsp. Sugar

Cook cabbage leaves in boiling water for 2 minutes.  Drain.

Combine beef, rice, onion, salt and pepper. Place 2 or 3 Tbsp. of mixture on each cabbage leaf.

Fold leaf to enclose mixture.

Place in a large saucepan.

Add tomatoes, water, and seasonings. Cover.

Cook over low heat for approx. 45 minutes.

Tip:  If you freeze the head of cabbage, the leaves will come off easier as it thaws.

Credits:

Lorna Casone, Woodstock Farmers Market – (Where you can buy fresh produce directly from the farmer)

Red Barn Berries – fresh tomatoes