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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 medium cabbage |
1/2 cup chopped onion |
2 cloves garlic, minced |
2 tablespoons shortening |
3/4 pound lean ground pork |
1/4 pound ground chuck |
1/4 cup regular rice, uncooked |
4 cups boiling water |
2 (8-ounce) cans tomato sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Core and wash cabbage. Separate leaves, and cook in boiling water 3 minutes or until limp. Drain and set aside.
2. Sauté onion and garlic in hot shortening in a large skillet until tender. Add meat and rice; cook until meat is browned, stirring to crumble.
3. Place 2 tablespoons meat mixture in center of each cabbage leaf; fold ends of leaves over, and fasten with wooden picks. Place in a Dutch oven. Add water, tomato sauce, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours. Remove rolls to a serving platter; serve with sauce.
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