Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Ingredients
- medium head cabbage: 1 piece
- water to cover:
- ground beef: 1 pound
- rice: 1 cup (cooked)
- garlic powder: (to taste)
- egg: 1 piece
- tomato juice: 1 can (12 fluid ounce can)
- vinegar: 1 Tbsp
- white sugar: 1 Tbsp
- water to cover:
Metric Conversion
Stages of cooking
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Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Dotdash Meredith Food Studios
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Remove the hard outer vein from the leaves. Dotdash Meredith Food Studios
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In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Dotdash Meredith Food Studios
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Place a small amount, about the size of your palm, into the center of a cabbage leaf. Dotdash Meredith Food Studios
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Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.) Dotdash Meredith Food Studios
