I apologize for taking so long to answer your request, but I wanted to confirm some steps with my mom.
Sava's Stuffed Cabbage
Meat mixture
1 lb ground beef (80/20)
1/2 lb ground pork
1/4 lb ground veal
1/2 C uncooked long grain rice
2 small onions, chopped fine
1 clove garlic, minced
1/2 tsp salt (up to 1 tsp)
1/2 tsp pepper
2 eggs, well-beaten
1 large can of tomato juice (48 oz?)
1 regular can of Campbell's condensed tomato soup
1 6" dia cabbage
Optional:
1 can of sauerkraut, rinsed and drained well.
Turn oven to 350 degrees.
Saute the onions in 1 TBL butter until translucent (about 3-5 minutes). Add the garlic and cook 1 minute. Cool slightly.
Blend all of the meat mixture items together. You can cook a tiny piece of meat and test for seasoning, then add more salt/pepper if needed. But remember that canned tomato juice and canned soup will be used and those have sodium as well.
Core cabbage and add to large pot of boiling water. As leaves cook and pull away, use tongs and remove to lined countertop until all are loose.
Shave down the thick stem on each leaf.
You will get about 12-15 rolls, so divide the meat accordingly. I remember the meat rolls being about 2" long. Put the meat at the stem end of the leaf and roll-up. Gently push the excess sides into the ends of the "tube" to hold in place.
Lay excess cabbage at the bottom of a 13x9 casserole. Cover with drained sauerkraut. (We love this addition, but it's not a given. Check with your friend first to see if he/she like sauerkraut.)
Lay the cabbage rolls side by side, but don't stack. This way they will cook consistently.
Cover with the canned tomato juice (hold off on the tomato soup just yet).
Cover with foil and bake for 1 hour.
Remove foil, gently flip each one, open canned soup, stir to loosen, then gently spoon and spread over the top. Re-cover with foil and bake for 1 more hour.
Freezes well, re-heats in microwave with no degradation.
NOTE: You can use up to 2/3 C of raw rice if you prefer a "fluffier" filling than a meat-dense one. Mom always used River Brand Rice.
Sava's Stuffed Cabbage
Meat mixture
1 lb ground beef (80/20)
1/2 lb ground pork
1/4 lb ground veal
1/2 C uncooked long grain rice
2 small onions, chopped fine
1 clove garlic, minced
1/2 tsp salt (up to 1 tsp)
1/2 tsp pepper
2 eggs, well-beaten
1 large can of tomato juice (48 oz?)
1 regular can of Campbell's condensed tomato soup
1 6" dia cabbage
Optional:
1 can of sauerkraut, rinsed and drained well.
Turn oven to 350 degrees.
Saute the onions in 1 TBL butter until translucent (about 3-5 minutes). Add the garlic and cook 1 minute. Cool slightly.
Blend all of the meat mixture items together. You can cook a tiny piece of meat and test for seasoning, then add more salt/pepper if needed. But remember that canned tomato juice and canned soup will be used and those have sodium as well.
Core cabbage and add to large pot of boiling water. As leaves cook and pull away, use tongs and remove to lined countertop until all are loose.
Shave down the thick stem on each leaf.
You will get about 12-15 rolls, so divide the meat accordingly. I remember the meat rolls being about 2" long. Put the meat at the stem end of the leaf and roll-up. Gently push the excess sides into the ends of the "tube" to hold in place.
Lay excess cabbage at the bottom of a 13x9 casserole. Cover with drained sauerkraut. (We love this addition, but it's not a given. Check with your friend first to see if he/she like sauerkraut.)
Lay the cabbage rolls side by side, but don't stack. This way they will cook consistently.
Cover with the canned tomato juice (hold off on the tomato soup just yet).
Cover with foil and bake for 1 hour.
Remove foil, gently flip each one, open canned soup, stir to loosen, then gently spoon and spread over the top. Re-cover with foil and bake for 1 more hour.
Freezes well, re-heats in microwave with no degradation.
NOTE: You can use up to 2/3 C of raw rice if you prefer a "fluffier" filling than a meat-dense one. Mom always used River Brand Rice.
