Stuffed Cabbage
Stuffed Cabbage is an moderately easy dinner. Made with 1/2 lb. ground beef, 1/2 lb. ground pork, 2 tsp. salt, 1 tsp. paprika and 1/2 tsp. black pepper, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Place cabbage in boiling water.
With fork and knife, cut away leaves as they wilt.
Remove from water.
Saute onion in oil.
Add to combined meat, rice and seasonings.
Save some onion to mix with any leftover cabbage to be chopped for bottom of pot.
Take a cabbage leaf and remove thick vein.
Cut leaf in half, if large. Place a tablespoon of meat mixture in leaf.
With hand, fold one side of leaf over mixture and roll.
Tuck in with end of leaf, gently.
Place layer of cabbage in the bottom of pot and place cabbage rolls in layers.
Pour purée and enough water to cover cabbage.
Cook 1 hour.
Do not overcook rice.
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