1 Four Pound Whole Head Cabbage
1 Tablespoon Olive Oil
1 Medium Finely Chopped Onion
1 Pound Ground Beef
½ Pound Lean Ground Pork
2 Cups Cooked Rice
1 Large Egg
1 Tablespoon Kosher Salt
1 Teaspoon Fresh Ground Pepper
½ Teaspoon Paprika
10 Ounce Can Tomato Juice
Heat the oven to 325° F. Remove core from cabbage and place whole lead in a large pot filled with salted, boiling water. Cover and cook for about three minutes. The goal is for the leave to be softened enough to pull of the individual leaves. You will need about 18 leaves. When the leaves are cool enough to handle, cut away the thick center stem from each leave – without cutting all the way through. Cop the remaining cabbage and place it in the bottom of a greased casserole dish or a dutch oven.
Next sauté the chopped onion in olive oil until tender. Let it cool, transfer to a large bowl and mix with ground beef, ground pork, rice, egg, salt, pepper and paprika. Combine thoroughly, but don’t over mix or the meat will become tough.
Place about ½ cup of the filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle and then flip to the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little packet.
Place the cabbage rolls on top of the chopped cabbage in layers in the casserole dish or dutch oven. Pour tomato juice over the rolls. Cover and place in the oven. Bake for approximately two hours or until cabbage is tender and the meat is cooked.
Serve with pan juices or top with sour cream. You choose.
Makes about 18 stuffed cabbages