From the Kitchen of Char Rakszawski
Head of cabbage Salt and pepper
1 lb. Ground beef Large can of tomotoes
� lb. Ground pork 8 oz. can of tomato sauce
� c. rice 2 T. brown sugar
1 egg 2 T. white vinegar
1 onion chopped fine
2 T. butter
Remove core of a head of cabbage. Scald the cabbage in boiling water. Remove a few leaves at a time as they wilt.
Cook the rice for ten minutes and strain. Saut� the onion in butter. Combine with meat, rice, egg and season with salt and pepper.
Trim the thick center rib of the cabbage leaf. Place a portion of the meat mixture on the cabbage leaf about a half inch thick. Fold the two opposite sides and roll it up. If using whole tomatoes, break or cut them up. Add the tomato sauce, sugar and vinegar and a teaspoon of salt and pepper. Mix and pour some on the bottom of a stainless steel pan. Arrange the cabbage rolls in the pan and cover with the remaining sauce. Cover the pan with aluminum foil and bake at 350�F for about two hours.
Recipe Note: Adapted from �Treasured Polish Recipes, for Americans, Polanie Club�, Polanie Publishing Company, Minneapolis, Minnesota.