AuthorRetroRuth
From Personal Recipe Collection
[cooked-sharing]
1 cabbage, very large
⅔ of an onion, sliced thin
3 tbsp oil
1 medium can tomatoes
½ tsp paprika
salt and pepper to taste
juice of a lemon
Pork Stuffing
½ lb bulk pork sausage
1 clove garlic, mashed
salt and pepper to taste
2 cups cooked rice
2 eggs
1 tsp paprika
½ tsp thyme
1
Remove 12 to 14 whole cabbage leaves and steam on rack over about 1 cup water until extremely tender. Prepare sauce. Sauté onion in oil. Add rest of sauce ingredients and water from cabbage leaves and remaining cabbage, sliced thin. Simmer 20-30 mins.
2
Brown sausage and garlic with salt and pepper. Mix meat with rice, eggs, paprika, thyme. Spoon 1-2 tablespoons stuffing into center of each cabbage leaf and roll tightly. Place in deep pot and cover with sauce. Cover and simmer 45-60 minutes.
Yield: Serves 6
Ingredients
1 cabbage, very large
⅔ of an onion, sliced thin
3 tbsp oil
1 medium can tomatoes
½ tsp paprika
salt and pepper to taste
juice of a lemon
Pork Stuffing
½ lb bulk pork sausage
1 clove garlic, mashed
salt and pepper to taste
2 cups cooked rice
2 eggs
1 tsp paprika
½ tsp thyme