Ingredients: |
Ingredients: 2-3 heads of cabbage 3 cans hinz tomato juice Large dutch oven or roasting pan
Filling:
1-2 onions, diced 4 cloves garlic, minced Pinch cayenne pepper 1 cup minute rice (not cooked) 3 lbs lean ground pork and beef mixed 2 eggs lightly beaten 1 tbsp each salt and pepper 1 tbsp mustard powder 1 tbsp paprika 2 tbsp Worcestershire sauce
|
Directions: |
Directions:Preparation: Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
Mix all the filling ingredients together.
Pour about a cup of tomato juice in the bottom of the pan/pot then add one layer of cabbage leaves.
Scoop filling onto centre of each of the reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato juice. Arrange remaining rolls on top; pour remaining tomato jucie over top. Top with cabbage leaves to prevent scorching.
Cover and bake in 300°F oven for about 2 hours. Take out of oven let cool and then put back in the oven for another 2 hours. Add more tomato juice before second cook if needed. |