STUFFED CABBAGE
Steps:
- Remove core from cabbage and parboil in salted water until leaves are tender enough to roll. Separate leaves and set aside. While cabbage is boiling, sauté onions in salt pork or butter until golden. Add ground beef and pork, mix and continue cooking until beef is no longer pink. In large bowl, mix together rice and meat mixture, adding garlic, salt, and pepper to taste. Place heaping tablespoon (or more) of mixture in cabbage leaf. Fold in sides and roll up. Place folded side down in roaster. Add about 1 cup of water in which cabbage was boiled. Top rolls with unused leaves, cover and bake at 325 for approximately 1 1/2 hours. Optional: If desired, tomato sauce, V-8 juice, or tomato soup can be spread over cabbage rolls before baking in place of water.
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