Yield: 8 Servings
Measure | Ingredient |
---|---|
1 large | Head cabbage |
1 pounds | Lean ground beef |
½ pounds | Pork sausage |
¼ can | Canned milk |
2 \N | Eggs; well beaten |
1 cup | Cooked rice |
1 dash | Sage |
1 teaspoon | Salt |
1 teaspoon | Pepper |
1 large | Onion; chopped fine |
2 \N | Sticks celery; chopped fine |
½ large | Bell pepper; chopped fine |
2 \N | Garlic toes; chopped fine |
1 tablespoon | Parsley; chopped fine |
2 cans | Stewed tomatoes |
2 cups | Water |
Remove leaves from cabbage one by one, taking care not to tear. Place in boiling water for 5 minutes to soften. Drain and set aside. In a large mixing bowl combine all ingredients except stewed tomatoes and water. Mix thoroughly and shape into long meat balls (makes approximately 16). In heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer.
Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one at a time -- gently --into tomatoes. Simmer over low fire for 4 hours.
Note: Take care to boil very slowly or they will fall apart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .