Corned Beef Stuffed Cabbage Rolls

1/2 pound cooked corned beef, diced
1 cup cooked brown rice
2 tablespoons mustard
1/8 teaspoon pepper
1 head cabbage
1 egg
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can tomato puree
2 bay leaves
1 teaspoon granulated sugar
Dash white pepper

In large bowl, mix together cubed beef, rice, mustard, and pepper. Cut out core end of cabbage and remove 8 whole leaves. Soak the leaves in hot water until limp. Chop remaining cabbage and add to beef and rice mixture.

Roll up 1/4 cup meat mixture in each cabbage leaf. Reserve any remaining meat mixture.

In large skillet, saute onion in oil until tender. Add tomato puree, bay leaves, sugar, and pepper. Simmer for 15 minutes, stirring frequently. Remove bay leaves.

Place cabbage rolls in a Dutch oven or large casserole. Top with any remaining meat mixture. Pour tomato sauce over all. Cover and bake at 350 degrees F for 80-90 minutes until cabbage is tender.

8 servings.