134: Cabbage Rolls; Source: Carol Watkins
| Cabbage | | 4 to 6 heads | | lean ground beef | 1 1/2 | lbs | | ground pork | 1 1/2 | lbs | | tomato paste | 1 | can |
| rice uncooked | 1 | cup | | green pepper | 1 | chopped |
| garlic cloves | 4 | chopped | | celery ribs | 3 | chopped |
| onion | 1 | medium | | cayenne pepper | 2 | tsp |
| salt | 2 | tsp | | black pepper | | to taste |
| ground cabbage waste | 1 | cup | |
Directions:
Try to select light loosely packed cabbage. Large heads, no holes & in good condition. There is much cabbage wasted so get 4 to 6 heads to allow for it. Partially core but leave enough fiber around core to keep leaves connected, Put in large pot of boiling water & simmer until fork will pierce core center easily. While cabbage cooks, mix in a 3 or 4 qt bowl all of the ingredients.
As each head is cooked place in strainer to cool and drain. When cool enough begin separating leaves cutting coarse stem end away. Discard cores & bad outer leaves. Stack leaves as to large- small & necessaries. Place about 2 tbs meat mixture on leaf & roll. Stack in pot & put enough water to 1/2 fill rolls. Cook covered in oven at 350degree for 11/2 hours or until done. You'll just have to keep tasting to tell doneness. This males 36 to 48 depending on size of leaves. Save liquid for reheating.
