submitted by amanda
2 lb ground beef, lean
1/2 c rice, uncooked
1 med onion, diced
1 green pepper, diced
2 eggs
1 head cabbage, large
2 qt tomato juice
Prepare the cabbage leaves: The Old timers would freeze the head solid then
peel the leaves from the head as they thawed. The best way I've found is
to cut the core out with a knife then put the hole-where-the-core-was side
down in a steamer over boiling water. Let it sit for about 10 minutes and
remove. Several layers of the outer leaves should be soft enough to remove
from the head. When you've removed as many as you can return the head to
the steamer to soften more leaves. Take a sharp knife and remove as much
of the central vein as you can.
Filling Mix all the other ingredients together in a bowl. work it with
your hands until the eggs and other ingredients except the tomato juice are
thoroughly mixed into the meat. Now take a glob of mixture and set it in
the hollow of a deveined leaf with the end that was near the core towards
you. Fold the end nearest you about / way over the mix. Fold the left side
over the mix and then the right side. Roll about / turn away from you so
that the "seam" is on the bottom. Place in the pan seam side don and
continue with the other leaves.* When you've made the last cabbage roll
pour in the tomato juice to cover. Bring to a boil then simmer for AT
LEAST an hour.
Serve in a bowl with the juice although these like spagetti
are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't
go together this perfectly so be ready to make adjustments when making the
rolls.
Variations
Garlic is great paprika and chili powder will work in the stuffing
V-8 instead of tomato juice is pleasantly different.
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