Wednesday, February 21, 2007

5. Stuffed cabbage rolls

Stuffed cabbage rolls


1 head cabbage
1 pound ground beef
1/2 pound ground pork or veal
16 ounce can tomato sauce
8 ounce can tomatoes
2 cup cooked rice
2 eggs
1 onion (finely chopped)
2 tablespoon butter
1 salt & pepper to taste


Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Sauté onions in butter very lightly (don't brown). Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of each cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy Dutch oven.

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