Description
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom’s recipe. Use regular rice, not instant.
Ingredients
- 1 medium head cabbage
- water to cover
- 1 pound ground beef
- 1 cup cooked rice
- garlic powder to taste
- 1 egg
- 1 (12 fluid ounce) can tomato juice
- 1 tablespoon vinegar
- 1 tablespoon white sugar
- water to cover
Instructions
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes
- or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl
- combine the beef
- rice
- garlic powder and the egg
- mixing well. Place a small amount
- about the size of your palm
- into the center of a cabbage leaf and fold leaf over
- tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot
- putting the larger leaves on the bottom. Add the tomato juice
- vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them
- making sure the bottom of leaves do not burn.)
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6