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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