SAUCE
796 ml tomatoes, canned 28 oz
125 ml tomato paste 1/2 cup
25 ml brown sugar 2 tbsp
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
ROLLS
12 large green cabbage leaves
375 g ground beef 3/4 lb
375 g ground pork 3/4 lb
375 ml white rice, cooked 1 1/2 cup
1 onion, finely chopped
5 ml fresh dill, chopped 1 tsp
5 ml salt 1 tsp
2 ml pepper 1/2 tsp
Grease 13 x 9 inch (33 x 23 cm) baking pan. Set aside.
SAUCE:
In a 3 quart (3 L) saucepan; combine tomatoes, tomato paste, brown sugar, salt and pepper. Heat to boiling over high heat. Reduce heat to low and simmer 20 minutes.
ROLLS:
In a 4 quart (4 L) saucepan; heat 3 inches (8 cm) water to boiling. Cook cabbage leaves, 1 or 2 at a time until leaves are pliable, about 2 minutes. Drain leaves well on paper towels.
In a large bowl; combine beef, pork, rice, onion, dill, salt and pepper. Place well-drained cabbage leaves on counter. Spoon 4 tablespoons (60 ml) meat mixture near the base of each leaf. Fold bottom of leaf over filling and fold each side over the centre. Roll up from the thick end of each leaf. Place rolls, seam-side down, in greased baking pan. Pour sauce over rolls. Cover with aluminum foil.
Bake cabbage rolls 40 to 45 minutes at 350 F (180 C) or until mixture is bubbly and rolls feel firm when pierced with a fork.
Serves 12