Stuffed Cabbage Bundles

Stuffed Cabbage Bundles

I used homemade gravy that I have frozen - much, much better!



1 head cabbage, cored

5 cups water

1 1/2 teaspoons salt, divided

1 1/2 pounds ground beef

1 green bell pepper, chopped

1 onion, chopped

1/2 cup plain bread crumbs

1/2 cup chili sauce

1/4 teaspoon black pepper

1 (12-ounce) jar beef gravy

1/2 cup sour cream

1/2 cup packed light brown sugar







In a large pot, combine head of cabbage, water, and 1 teaspoon salt. Cover and bring to a boil over high heat. Allow to boil for 12 to 15 minutes, or until tender; drain and set aside.



Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.



In a large bowl, combine ground beef, green pepper, onion, bread crumbs, chili sauce, remaining 1/2 teaspoon salt, and black pepper; mix well.



Carefully remove 12 to 18 cabbage leaves, depending on size; reserve remaining cabbage for another use. Divide ground beef mixture equally over center of each cabbage leaf. Using your hands and starting at core end, make rolls about 1 x 2-1/2 inches, folding over sides and rolling loosely. Place rolls seam-side down in prepared baking dish.



In a medium bowl, combine gravy, sour cream, and brown sugar; mix well. Pour gravy mixture evenly over cabbage rolls. Cover tightly with aluminum foil and bake for 1 hour.



Remove aluminum foil and bake 10 to 15 more minutes, or until beef is no longer pink and cabbage is very tender. Allow to stand for 5 minutes, then serve.