Cook rice. Set aside. Core the cabbage, par boil in water & vinegar to make leaves softer. Peel leaves from cabbage head and cut hard stem from back of cabbage. Roll meat mixture into cabbage rolls, and layer in roasting pan.
Pour Ragu Cooking Sauce over top of the Cabbage Rolls. Cover with any spare cabbage leaves, so that the top layer will not burn.
Cook 2-3 hours until done at 350*F. Can be frozen and reheated for later use.
Marg Belak 1975
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