Sour cream was an elusive ingredient in the stuffed cabbage recipe sought by Pam Schaeffer of Grover. We received three sour-cream-free recipes in response to her recent request and published one of them in the Post-Dispatch.

Thanks to Marilyn Rickmeyer, here is another recipe, this one with the sour cream.

Stuffed Cabbage
Yield: 8 to 10 servings

Salt
1 head cabbage, with large loose leaves
1 pound ground beef
1 onion, minced
1 cup cooked rice
1 egg, beaten
Pepper
1/4 cup tomato paste
1/2 cup water
1 cup sour cream

Preheat oven to 350 degrees. Remove 8 to 10 large outer leaves from cabbage. Cook in salted boiling water for 3 minutes. Drain.

Brown beef with onion. Drain and remove from heat. Stir in rice, egg and salt and pepper to taste.

Place beef mixture on cabbage leaves. Roll up and secure with toothpicks. Arrange in a greased baking dish.

Stir together tomato paste, water and sour cream. Pour over cabbage rolls. Cover and bake for 1 hour.

Adapted From Amish and Mennonite Kitchens, by Phyllis Pellman Good (to see her blog, click here).