Directions: |
Directions:First, look for a cabbage with leaves that are not tightly packed. Those work well for cabbage slaw, but will slow you down in this usage. Boil water in a large pot. Remove any wilted or discolored outer leaves. Remove the core with a paring knife. Place the entire head into boiling water. Remove after 3-5 minutes and peel the leaves off using a tongs. If inner leaves are still tight, put it back in the water and repeat process. If your pot is large enough, remove the leaves while in the water. Drain. Once the leaves are removed, slice the thick part off the back of any leaves that have it to make rolling easier. Meanwhile, sauté chopped onion until soft. Prepare your meat mixture, adding rice, onion and seasoning with salt and pepper. Place ¼ to ⅓ cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place in a casserole dish. When done rolling, mix the tomato juice with brown sugar to taste. Gives it a little sweetness. Pour over the cabbage rolls. Cover. Place in 350º F oven for 1 - 1½ hours till meat is cooked and cabbage is tender. Add cabbage water as needed to keep moist. |
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Notes: |
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Notes: This can also be made on the stovetop. Place rolled cabbage into a stockpot. Pour enough tomato/sugar mixture into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far. This is a Polish classic and a recipe that is repeated throughout European Cuisines in various forms. You can add garlic if you like, but this is the original recipe my Mom has always made. The blending of the meats makes for a softer filling when cooked.
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