Cabbage rolls #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cabbage |
| 1 | pounds | Lean ground beef |
| ½ | pounds | Pork sausage |
| ¼ | can | Canned milk |
| 2 | Eggs; well beaten | |
| 1 | cup | Cooked rice |
| 1 | dash | Sage |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | large | Onion; chopped fine |
| 2 | Sticks celery; chopped fine | |
| ½ | large | Bell pepper; chopped fine |
| 2 | Garlic toes; chopped fine | |
| 1 | tablespoon | Parsley; chopped fine |
| 2 | cans | Stewed tomatoes |
| 2 | cups | Water |
Directions
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, .