Beefy Cabbage Rolls

Byron's Beefy Cabbage Rolls 

By: Pastor Byron

Ingredients for Beef stuffing

2 pounds ground beef

1/2 of a large onion, chopped

1/2 sleeve saltine crackers, crushed

1/2 can of Rotel

1 Tablespoon of Montreal Steak Seasoning

1 Tablespoon of Worcestershire sauce

3/4 teaspoon garlic salt

Ingredients for Cabbage

1 large head of cabbage

1  Tablespoon Italian Seasoning (divided in half)

1 teaspoon Garlic Salt (divided in half)

1 Tablespoon of Sesame oil (optional)

1 large can tomato sauce

Directions
Thoroughly mix with hands, all of the ingredients for the Beef stuffing in a large bowl, just like you would a meatloaf. Set aside until cabbage leaves are ready.

Wash outside of cabbage and pull off any bad leaves, cut off hard stem. Place cabbage head into a large pot of boiling water, just long enough for the outside leaves to get tender enough to pull away from head without breaking. Pull off 8 large leaves and drain the water from them on paper towels.

Sprinkle one half of the Italian seasoning and one half of the garlic salt on the inside of each cabbage leaf. Divide the beef stuffing in 8 parts and place a part in each cabbage leaf. Roll the cabbage leaf around the beef stuffing, folding the ends underneath to form the roll. Place the cabbage rolls in a 9 x 13 pan. Drizzle the top of each cabbage roll with the Sesame oil, pour the entire can of tomato sauce over the top and then sprinkle the remaining Italian seasoning and Garlic salt on top. Place in a 350 degree oven and bake for one hour. Serve immediately, you can also pour the sauce from the bottom of the pan over the top of each individual roll.