Rice, raw (3)
Bacon Drippings (4)
Tomato sauce (5)
Sauerkraut (opt. 6)
-- Serve with
Make - (2 hr - 1 hr work)
See Photo Gallery for
- Core CABBAGES. It is very important to remove the core
completely so boiling water can get at the stem ends of the leaves,
and for ease of stripping off the leaves.
- Bring plenty of water to a boil in a pot tall enough to completely
submerge a Cabbage. Stir in Vinegar and Salt. Lower
one of the Cabbages in (Carefully - see Note-2)
and hold it down with a wooden spoon in the core hole for about 5
minutes. Swish it around a bit, and when the outer two leaves start
to drift away, it's ready. With the burner still on high, hold the
Cabbage steady with the wooden spoon. Take tongs and start peeling
away the outermost leaves. Hold each by the stem, gently shaking it
loose and lifting it out. Peel until the leaves are getting too small
to stuff. Lift out the remaining cabbage and set it aside. Now do the
other Cabbages. Keep the small and torn leaves and some of the water
- Place each softened cabbage leaf outside up on your cutting board and
shave the thick central rib thinner to make the leaf more flexible (see
- Partially cook RICE (see Note-3) and let
- Grind PORK and BEEF well. Mix.
- Massage Rice, Salt and Pepper into
the Meat mix until uniformly distributed.
- Place each leaf inside up, and place a gob of stuffing (be generous,
this isn't hors d'oeuvres) near the stem end. Give it one turn, Fold
the sides in and roll up. Keep chilled until ready to cook.
- Chop ONION fine. Fry in 4 T Bacon Drippings until
- Mix Tomato Sauce and Tomato Paste with the
Onions. Bring to a simmer and check for seasoning and salt.
- Choose a cooking method (see Note-7, Method).
Line the bottom of the chosen vessel with the small and torn
Cabbage Leaves. Place a layer of Rolls fairly tightly
(but not jammed) over the leaves. Sprinkle around some
Sauerkraut (if using) and pour some of the Tomato Sauce
over. Repeat until you run out of rolls. Top with more Cabbage
Leaves (if you have any left). Cook per the method you have chosen.
- Serve hot as desired, garnished with Sour Cream or with Sour
Cream on the side. For buffet service, I have usually made them a bit
ahead, and cut each roll in half before arranging in a smaller electric
skillet. Half rolls are much easier to handle on party plates.