Beef Cabbage Roll-Ups

Beef Cabbage Roll-Ups

1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 eggs, beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.)

In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well. Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.

Place in a greased 13-in. x 9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160° and cabbage is tender. Makes 6 servings.