1 whole head of cabbage (about 3 lbs)
Boiling Water
1 lb ground beef
½ lb ground veal
¾ cup chopped onion
½ packaged, precooked rice
1 egg, beaten
1 teaspoon salt
¼ tsp pepper
5 slices bacon
1 can (16 oz) tomatoes or sauerkraut
1/3 bouillon or meat broth
½ tsp sugar
¼ tsp salt
¼ tsp pepper
Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed (about 20 leaves). Cut thick center stem from each slice.
Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1t sp salt, abd ¼ tsp pepper.
Place 3 tbsp meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. Place each roll seam side down in a large skillet or Dutch oven.
Lay bacon slices over top of cabbage rolls.
Mix tomatoes, bouillon, sugar, 1/ tsp sale and ¼ tsp pepper. Pour over cabbage rolls.
Cover; simmer about 1 hour, turning occasionally.
Makes about 10 servings.
