Ingredients:

• Whole head cabbage (about 4 pounds)
• Boiling salted water
• 1 onion, chopped
• 2 tablespoons oil
• 1 1/2 pounds lean ground beef
• 1/2 pound ground pork or veal
• 1 1/2 cups cooked rice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups beef stock for simmering rolls

Instructions:
1. Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softened enough to pull off individual leaves. Repeat to remove all large leaves, (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.
2. Sauté onion in oil. Add meat, rice, salt, and pepper. Mix thoroughly. Place heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden pick if necessary.
3. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.
4. Pour broth over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours.
5. Serve cabbage rolls with crusty bread or rolls

Variation: Mushroom soup can also be used for simmering. About 15 servings

Home Page: http://waltonfeed.com/

All contents copyright (C) 2000, Carol Eastep.  All rights reserved.

Recipes remain the property of those who submitted them.

Revised: 16 Aug 00