Recipe:
Large head of cabbage
Large onion or two or more – grate with a cheese grater into tiny shreds
Salt, pepper, spices
3 lb ground meat (combination of beef, turkey, pork or lamb)
6 eggs (two eggs per pound of meat)
2 cups uncooked rice
Large can tomato puree
Quart of water
Core the cabbage and boil it untill it is soft and you can separate the leaves. These will be the wraps for the cabbage rolls.You will need tongs and a fork to do this more easily.
Preeheat the oven to 350.
Chop up the onions and any leftover cabbage into small bits. Mix them with the uncooked rice, spices and meat in a large mixing bowl. Beat the eggs separately in a small bowl until they are a solid yellow. Mix them into the rice/meat mixture until everything is incorporated. Steve mixes with his hands wearing rubber gloves.
Prepare a large deep baking dish with a cover. Flatten out a hot wet cabbage leaf and put a big portion of filling in. Starting from the stem, fold the edges over and roll it up like a burrito. Put it in the oven dish. Keep going until all the cabbage leaves are filled. Pour the tomatoes and water over the cabbage rolls to cover them. It needs to be enough liquid to cook the rice.
Cover and put in the 350° oven for two hours.
Add a spoon of sour cream when serving.
This dish gets even better the next day. It also freezes well.
