Description:

Delicious cabbage leaves stuffed with ground meat

Source:

Angela Creighton

Serves/Makes:4 servings

Ingredients

• 1 head of cabbage, cleaned & cored
• 1 lb (.5 kg). ground beef or turkey
• 1 medium onion, chopped
• 1 tbsp (15 ml). oil
• 1/2 cup (125 ml) raw rice
• 4 oz (112 grm). tomato sauce
• 1 tsp (5 ml). paprika
• salt and pepper to taste
• 1 large can tomato juice
• 4 oz (112 grm). sour cream

Preparation

• In 6 quarts (5675 ml) pot, cook cabbage in boiling water until it becomes a little limp.
• Separate leaves as they become limp.
• Do not overcook as the leaves will rip apart.
• Remove thick vein.
• Set aside.
• Drain water from pot.
• In same pot, sautee onion in oil until it becomes transparent.
• Transfer to a bowl and mix together with meat, raw rice, tomato sauce, paprika, salt and pepper.
• Put small amount of meat mixture in center of each leaf.
• Roll leaf around meat by lifting and folding the four sides.
• Put each in pot.
• Cover with tomato juice.
• Cover pot with lid.
• Bring to boil.
• Reduce heat and simmer for one hour.
• Remove cabbage.
• Add sour cream to tomato juice and bring to a boil.
• Simmer for five minutes.
• Pour some juice mixture over cabbage and serve.

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