Stuffed Cabbage

From Matthew’s mother, Isabelle Humaciu. It is served every Christmas Eve, and most of us love the taste, but don’t particularly care for the smell in the house when it is initially being prepared. Might want to keep those kitchen windows open for awhile…
 

1 head cabbage
1 pound ground beef
1 pound ground pork
½ cup rice
1 medium chopped onion
1 clove chopped garlic

1 egg
2 teaspoon thyme (split use 1 teaspoon and 1 teaspoon)
4 tablespoons paprika (split use 2 tablespoons and 2 tablespoons)
Salt and pepper to taste
1 large can tomato sauce
1 can tomato soup
 


Blanch cabbage in large pan of boiling water, peel leaves and set aside. Mix meats, rice, onion, garlic, egg, half of the spices and a few tablespoons of tomato sauce together.

In a large pot combine tomato sauce, tomato soup and remaining spices with a little bit of water.

Scoop a palmful of meat mixture onto a cabbage leaf and roll like a burrito, place in pot with tomato mixture. Simmer for 1 to 2 hours. This dish is better when reheated.

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Audrey V. Humaciu