Yield: 8 Servings
|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 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|
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, .