Cabbage Rolls

A traditional northern European dish that has beef, veal, and pork rolled into cabbage leaves and simmered in a savory tomato sauce.

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Ingredients:

• 1 very large head cabbage  
• 2 lbs. ground beef  
• 1/2 lb. ground veal  
• 1/2 lb. ground pork  
• 2 eggs  
• 3/4 cup long grain rice (raw)  
• 1 tsp. salt.  
• 1/4 tsp. pepper  
• 1 tsp. paprika  
• 2 tbsp. chopped parsley  
• 1/2 cup minced onion  
• 9 1/2 cups tomato juice (one 48-oz. tin + one 28 oz. tin)  
• 3 chopped garlic cloves  

Method

Remove the hard core from the cabbage. Turn the cabbage upside down under the cold water faucet and let water run through the leaves to help separate them. Do not discard the clean outside leaves. Separate leafs and trim off thick part of center rib. Pour boiling water over them and let them stand in it for 2 minutes. Drain well. Mix well all remaining ingredients except tomato juice and garlic. Spoon about 3 or 4 tablespoons of the meat mixture, from base of each leaves. Start rolling from base, then fold in side edges of cabbage leaf and continue rolling to enclose stuffing securely. Line bottom of heavy kettle with a few of the dark green outer leaves you have withheld for this purpose. Place cabbage rolls, open side down, in kettle, after all have been filled and rolled, piling them in neat layers. Pour over the tomato juice and the chopped garlic over top. Cover and simmer. The time of cooking varies. The longer they simmer the better.

Notes: They will be cook in 2 hours, but simmered for 4 hours is better. They maybe bake in 300 oven , cover for 4 hours. Toss green salad will completed the meal, My grand-maman's recipe. Very good.

Number of servings: 8

Submitted By: soucymich
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