Serves 8
"IN THE KITCHEN~WITH MOM" p. 100
1 pound ground beef
1/2 pound ground pork (or you can use all ground beef)
1 large onion, finely chopped
2/3 cup rice
1 large egg
salt and pepper to taste
1 large head cabbage
1 cup tomato sauce
3 tablespoons butter or margarine
water
Mix together the ground meats, onion, rice, egg salt and pepper.
Cut out the bottom core of the head of cabbage with a paring knife. Place the cabbage in a large pot with enough water to cover the head. Cook the cabbage until just tender. Use the outer leaves to line the bottom of a large stockpot which you will use to cook the stuffed cabbage rolls in.
Roll the filling (about 2 tablespoons per leaf) in the cabbage leaves and place the rolls in the pot. Add water to cover the rolls along with the tomoto sauce, salt and pepper. Cut the butter or margarine into small pieces and place on top of the rolls. Set a heavy dish over the stuffed rolls and cook for about 45 minutes, or until the rolls are tender and the filling is cooked through.