They’re cabbage leaves stuffed with a mixture of meat and spices. My favorite recipe adds bacon bits to the meat.
1 medium sized head of cabbage
1 lb. ground hamburger (80% lean)
1 lb. ground pork
1 tsp salt
1 tsp pepper
1 tablespoon garlic powder
Slice and cook a large onion
½ cup ground Pecorino Romano
1 cup prepared instant white rice
3 tbsp chopped fresh parsley
3 large jumbo eggs
1/2 to 1 pound cooked bacon, chopped
1 cup bread crumbs or 5-6 slices fresh bread ground in food processor (see my recipe on making your own bread crumbs)
1 large can tomato juice
2 cans tomato soup
1/2 cup red wine
Remove the core of the cabbage. Boil and peel off leaves. remove the large vein. Mix all of the ingredients including some of the tomato juice. Add a meatball size amount to each cabbage leaf. Roll up the leaves. Pour the remaining tomato juice, tomato soup and wine over the rolls. Cook in an oven, a pressure cooker or even on the stovetop.
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