Ingredients

1 ½ pounds cabbage

1 pound lean ground beef

1 medium onion, chopped

1 16 ounce can red kidney beans, drained

1 8 ounce carton cottage cheese

½ teaspoon allspice

1 tablespoon brown sugar

salt

1 16 ounce can tomatoes

2 teaspoons cornstarch

Method

Cook ground beef and onion until browned. Remove from heat and stir in kidney

beans, cottage cheese, allspice and salt. On center of each cabbage leaf place 1/2

cup mixture. Roll up jelly roll fashion. In bottom of skillet, spread remainder of

cabbage. Place rolls, seam side down in skillet. Add tomatoes with liquid, brown

sugar and 3/4 tsp. salt. Cook to boiling. Break up tomatoes. Reduce heat and pour

over cabbage. Cover and simmer 45 minutes. Thicken before serving.