LORAC'S STUFFED CABBAGE ROLLS

Steps:

• Remove the core from the cabbage with a paring knife.
• Place the cabbage core side down in a microwave safe dish, add 1 cup of water and microwave on High power for 12 minutes.
• Rinse the cabbage with cold water until cool enough to handle.
• Remove the leaves that come off easily without breaking (you can cut away more of the core if needed to lossen the leaves). Set aside 3 or 4 of the tough dark green outer leaves for later.
• To remove the remaining useable size leaves, place the cabbage back in the microwave and cook on High for 5 minutes, repeat the cooling process.
• For the rice, bring 1 1/2 cups of water to a boil in a covered sauce pan, add the rice, stir, cover and remove from the heat.
• Let sit 5 minutes or until all the water has been absorbed, let cool to room temperature (if you can't get "instant rice" you can substitute 3 cups of cooked rice).
• Place rice and ground meats in a large bowl, add salt and pepper to taste.
• With your hands, combine the ingredients using a folding motion.
• Place 1/4 to 1 cup of the meat mixture in the center of a leaf and fold the stem end over the mixture (if the bottom stem is hard, cut a lenghtwise slit in it).
• Fold the sides over the stuffing then the top of the leaf down over the rest.
• Place the rolls seam side down in a baking pan or dish, large enough to hold them in a single layer.
• Preheat the oven to 300°F.
• Thin slice the salt pork.
• Pour the diced tomatoes over the cabbage rolls and top with sliced salt pork.
• Place the reserved outer leaves on top and cover tightly with aluminum foil, place pan in the oven and bake for 2 hours.
• After cooking, discard the outer leaves and salt pork, place the rolls in containers, add the pan juices and tomato pieces. Refrigerate or freeze, cabbage rolls are really better when served the next day but if you can't wait - go ahead and eat!
• To serve, reheat the cabbage rolls in the pan juices covered, adding a little water if needed.