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| Cabbage Rolls I 1 whole head of cabbage (about 3 lbs) 1 lb ground beef ½ lb ground veal 3/4 cup onion ½ cup packaged precooked rice 1 egg, beaten 1 tsp salt ¼ tsp pepper 5 slices bacon 1 can (16 oz) tomato or sauerkraut 1/3 cup beef stock or broth ½ tsp sugar ¼ tsp salt ¼ tsp pepper 1. Remove core from cabbage. Place whole head of cabbage in a large kettle of boiling water. Cover; cook for 3 minutes. Remove softened outer leaves. Repeat until all leaves are softened and have been removed. Cut thick stem from each leaf. 2. Sauté meat with onions 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and ¼ teaspoon pepper. 3. Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking sides in towards center. Fasten securely with toothpicks if necessary. Place each roll seam side down in a large skillet or Dutch oven. 4. Lay bacon slices over the top of cabbage rolls. 5. Mix tomatoes, bouillon or broth, sugar, ¼ teaspoon salt and ¼ teaspoon pepper. Pour over cabbage rolls 6. Cover; simmer about 1 hour, turning occasionally. |