Cabbage Rolls
Ingredients:
1 head of green cabbage rinsed and cored
1lb lean ground beef
1lb ground pork
1 cup of cooked rice
2 beef bullion cubes
1 medium white onion chopped
3 cloves of garlic minced
1 regular sized can of diced tomatoes
2 large cans of tomato sauce
1 tablespoon Worcestershire sauce
1 large egg
Salt and Pepper
Directions:
Bring a large pot of salted water to a boil. Place the head of cabbage in, cover and turn off the heat. Leave the head of cabbage in there for 5 minutes and then begin removing leaves and placing leaves in a large bowl or on a platter to cool. When you begin encountering leaves that are stiff, cover the pot again and leave the cabbage in there to continue to soften. Meanwhile begin cooking the rice. When you bring the water for the rice to a boil, put the two bullion cubes in there. Cook the rice according to the directions on the package. Once the rice is cooked, allow it to cool for 20 minutes. In a frying pan saute the garlic and the onion in acouple of tablespoons of oil until they are soft. Remove from the heat and allow to cool for 20 minutes. While the rice and the onion mixture are cooling combine the meat, the Worcestershire and the egg in a large bowl. Once the rice and the onion mixture have cooled combine these into the meat mixture along with the diced tomatoes and add a little bit of salt and pepper, mix well. To assemble, take a cabbage leave and some of the meat mixture about the size of a tennis ball in the middle of the leaf. Fold the leaf around the meat mixture and place in a large baking dish seam side down. Repeat this until you have used all of the meat mixture. Pour the tomato sauce over the cabbage rolls and cover the pan in aluminum foil. Place the pan in a 350 degree preheated oven and bake for an hour and a half or until it is bubbling and hot. Remove from the oven and allow this to sit for 10 minutes before serving.