VEGGY CABBAGE ROLLS

By pat1908

Another Unique Veggie

Ingredients

• 1 lg head cabbage
• 2 lbs ground beef
• 1/2 lb ground veal
• 1/2 lb ground pork
• 2 eggs
• 3/4 cup raw quick-cooking rice
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika
• 2 TBSP parsley flakes
• 1/2 cup finely minced onion
• 9 1/2 cups tomato juice (a 48 oz tin and a 28 oz tin)
• 1 finely chopped garlic clove

Preparation

Step 1

Remove the hard core from the cabbage. Turn cabbage upside down under cold water faucet and let water run thru the leaves to help separate them. Do NOT discard the clean outside leaves and trim off thick part of center rib. Pour boiling water over them and let them stand for 2 mins. Drain well. Mix well all remaining ingredients except the tomato juice and garlic. Spoon about 3 or 4 TBSP of the meat mixture about 3 inches from the base of leaf. Start rolling from the base, then fold in side edges of cabbage and coninue rolling to enclose stuffing securly.

Line bottom of heavy kettle or preserving kettle with a few of the dark green outer leaves you have withheld. Place cabbage rolls , open side down, in kettle, after all hve been filled and rolled, piling them in neat layers. Pour over tomato juice and sprinkle chopped garlic over the top. Cover and simmer.

The cooking time varies according to the cook. The longer they simmer, the better they are. They will be cooked in 2 hours, but it's better to let them simmer for 8 hrs. These should be served with french fries or deep fried potatoe balls.