Stuffed Cabbage Rolls

By WheretheMagicHappens

This recipe is adapted from "Hand Me Down Recipes" by Eleanor Evans.

Note: I have a change in prepping the cabbage. The first time I made these following this method the cabbage leaves were still pretty hard and thick along the spiny part of the leaves. It might have been caused because it was a very large thick head of cabbage or I didn't wait long enough. I went ahead and prepared them and thought that they would soften up while they were cooking. The didn't.

If the leaves aren't wilted after following recipe, remove the head from the water and peel the leaves off. Bring water back to a boil and drop them into simmering water until they have wilted, but are still whole.

I also use V-8 Vegetable Juice in place of Tomato Juice, for more flavor.

Ingredients

• 1 Head Cabbage
• 3/4 lb Lean Ground Beef
• 3/4 lb Ground Pork
• 1 cup Rice, Uncooked
• 1/2 cup Onion, finely chopped
• 1 Egg
• 1 tsp Pepper
• 1 tsp Salt
• 1 tbsp Paprika
• 1 tsp Brown Sugar
• 1/4 tsp Nutmeg
• 2 1/2 cups V-8 Vegetable Juice
• 3 cups Water
• 1 cup Sour Cream

Details

Servings 8

Preparation

Step 1

Core cabbage and place head down in boiling water to cover. Turn off heat. When cabbage has wilted, remove from water and peel leaves off, leaving them whole

Combine meat, onion, egg, seasonings and rice. Mix well. In the center of each cabbage leaf, place 2 to 3 tbsp of filling. Fold sides in like an envelope and roll up.

Place in dutch oven or large kettle and cover with water and tomato juice. Bring to a boil, turn heat down and simmer covered for 1-1/2 hours. Place cabbage rolls on serving dish. Mix a little of the liquid with sour cream and pour over rolls.