Ingredients: 1 whole head cabbage (about 3 pounds) boiling water 1 pound ground beef 1/2 pound ground veal 3/4 cup chopped onion 1/2 cup packaged precooked rice 1 egg, beaten 1 teaspoon salt 1/4 teaspoon pepper 5 slices bacon 1 can (16 ounces) tomatoes or sauerkraut 1/3 cup bouillon or meat broth 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper Directions:1. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover, cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice. 2. Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. 3. Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. Place each roll seam side down in a large skillet or Dutch oven. 4. Lay bacon slices over top of cabbage rolls. 5. Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls. 6. Cover, simmer about 1 hour, turning occasionally. |