Directions: |
Directions:In a meat grinder, grind the ham and the onion. Mix the hamburger, ground ham, ground onion and rice in a bowl. Set aside. The next steps are to get the cabbage leaves pliable. It is best to pick out heads of cabbage that are light weight as the leaves will peel off easily. To begin this process, run hot water over the cabbage head and peel off leaves. The hot water will help the peeling process. Fill a large kettle half full with water and bring to a boil. Place a few leaves at a time in the boiling water until they are pliable. Remove the leaves carefully with tongs and place them on a cutting board. Place a ball of the meat mixture at the thickest end of each leaf. Roll each cabbage leaf around the meat mixture, tucking the leaf into the ends of the meat mixture to secure. The result will look more like an egg than a ball. The size depends on the size of the cabbage leaf. Continue this process until all of the meat mixture has been rolled into piggies. Arrange the piggies in a kettle. Place several piggies on the bottom of the kettle so that there is not any room between the piggies. Make other layers the same way. The size of the kettle depends on the size of the batch of piggies you make. Leave an inch or two of space at the top of the kettle. Fill the kettle with water so that it covers the piggies plus some. Bring to a boil, then cover and simmer until the meat is cooked-- 1 to 1½ hours. Enjoy. These freeze very well. |
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