TOM'S FAVORITE STUFFED CABBAGE

By á-177742

Ingredients

• 3 1/2 lbs. cabbage
• 1 lb. ground chuck
• 1 c. raw rice (not instant)
• 1 egg
• 1/4 tsp. salt
• 1/4 tsp. pepper 1/4 lb. salt pork, diced 1 (35 oz.) can tomatoes 1/4 tsp. pepper

Preparation

Step 1

Separate leaves of cabbage and parboil them for 10 minutes in salted boiling water. Drain. Cook rice according to directions on package. Combine meat, rice, egg, salt and pepper in large bowl and mix thoroughly. Place one teaspoon of meat mixture on each cabbage leaf. Roll up leaf and place seam side down in Dutch oven. Continue until all cabbage and meat mixture are used.
Brown salt pork in frying pan over medium heat. Add canned tomatoes and pepper and heat through, about 3 minutes. Pour tomatoes over cabbage, cover and bake at 350° for 1 1/2 hours. Remove cover and brown for 1/2 hour. Leftovers are delicious if heated and browned in frying pan.