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Instructions |
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Mix all ingredients EXCEPT cabbage and tomato juice well. Do this by hand until very evenly incorporated. Set aside.
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To seperate leaves on cabbage, take a large staockpot and put enough water in it to boil. You want just enough water in there to cover cabbage when you put it in. Don't put cabbage in until it is boiling. Once it boils, turn it off and remove from heat. Cut off about 3/4 inch of bottom cabbage. Just enough to remove 'nubby' part of core. Place CORE side down into water. Let sit 5 minutes. Remove cabbage to counter carefully- it will be hot. GENTLY remove leaves from cabbage and place to side. When all is seperated (just about 8-10 leaves) cut vein from cabbage.
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Put a good amount of meat mixture into each leave in center (spreading out a bit) and then roll tight. Fasten with toothpicks. In bottom of pan, chop remaining cabbage up and place it in bottom of greased dish or pan. Place rolls on top of chopped cabbage. Pour tomato juice all over top and cover.
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Bake at 350 for 2 hours.
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Suggestions |
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Scott likes this with mashed potatoes, with the tomato gravy on top
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Originally Submitted
12/30/2007
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