Cabbage Rolls

1 whole head cabbage (about 3 lbs.)            

1 tsp. salt

Boiling water                                                        

¼ tsp. pepper

½ lb. ground veal                                                 

5 slices bacon

¾ cup diced onion                                                

1 can (16 ozs.) tomatoes or sauerkraut

½ cup packaged, pre-cooked rice                   

1/3 cup beef stock

1 egg, beaten                                                        

½ tsp. sugar                                                                                   

1/2 tsp. salt

¼ tsp. pepper

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until large leaves have been removed (about 20 leaves) Cut thick centre stem from each leaf.

·        Sauté meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 tsp. salt, and ¼ tsp. pepper.

·        Place 3 Tbsps. meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward centre. Fasten securely with wooden picks, if desired, I, do not advocate this practice, because it is all too easy to miss taking one out. Place each roll seam side down in a large skillet or Dutch oven

·        Lay bacon slices over top of cabbage rolls.

·        Mix tomatoes, beef-stock, sugar, salt, and ¼ tsp. pepper. Pour over cabbage rolls.

·        Cover; simmer about 1 hour, turning occasionally.

Stuffed Cabbage Rolls No. 2

Prepare cabbage as in the recipe above, coarsely cube any remaining cabbage.

1 onion, diced

2 Tbsps. oil

1 ½ lbs. ground chuck

½ lb. ground pork

1½ cups cooked rice

1 tsp. salt

¼ tsp. pepper

2 cans (10 ozs.) condensed tomato soup

2 ½ cups water

·        Sauté the onion in oil, then add meat, rice, salt, and pepper. Mix thoroughly. Place a heaping Tbsp. of meat mixture on each cabbage leaf. Tuck sides over filling, while rolling leaf around filling.

·        Place half the cubed cabbage in bottom of a large Dutch-oven. Fill with layers of cabbage rolls (because you are using cooked rice, there may be more than two layers). Cover with remaining cubed cabbage.

·        Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1- ½ hours.

·        Serve cabbage rolls with the sauce.