PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way Ive found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When youve removed as many as you can, return the head to the steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When youve made the last cabbage roll,pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them wont go together this perfectly, so be ready to make adjustments when making the rolls. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different.
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|Serving Size: 1 Serving (1232g)|
|Recipe Makes: 4|
|Calories from Fat: 522 (51%)|
|Amt Per Serving||% DV|
|Total Fat 58g||77 %|
|Saturated Fat 21.3g||106 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 687.8mg||212 %|
|Sodium 1690.9mg||58 %|
|Potassium 2531.9mg||67 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 55.1g|
|Protein 64.3g||92 %|
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Calories per serving: 1026
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