Stuffed Cabbage Rolls My Way Recipe

Ingredients

• 1 lb. Ground Beef
• 1/2 lb. Unseasoned Ground Pork
• 1 c. Onion, chopped
• 1 c. Saltine Crackers, crushed
• 1 tsp. Salt
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Pepper, ground
• 1 tsp. Chili Powder
• 1 Egg, beaten
• 3/4 c. Evaporated Milk
• 1 Lg. Head Cabbage
• Tomato Sauce:
• 2 c. Ketchup
• 1 can Stewed Tomatoes
• 1 c. Onion, chopped
• 1 Tbsp. Soy Sauce
• 1 1/2 tsp. Worcestershire Sauce
• 1 1/2 tsp. Garlic Powder
• 1 Beef Bouillon Cube
• 1/2 tsp. Salt (optional)

Instructions

1. 1) In a large bowl, mix ground beef and pork together. (I like to mix with my hands.) Add onions, crackers, salt, garlic powder, pepper, and chili powder. Continue mixing until incorporated. Beat egg with the evaporated milk and add. Mix until well blended. Set aside.
2. 2) In a medium sized pot, add all of the tomato sauce ingredients. Heat on the stove until hot and the bouillon cube is dissolved.
3. 3) While tomato sauce is cooking, fill another large pot with water and bring to a boil.
4. 4) Remove the core from the cabbage and place cabbage in the boiling water core side up. Using a slotted spoon, carefully peel away the leaves as they begin to separate and transfer to a plate. It should only take 1 - 2 min. to blanche the leaves. Be careful not to overcook, but at the same time you want the leaves soft and pliable. You only need 12 leaves, but I like to have a few extra in case some fall apart in the rolling process. Or, if the leaves are too small I will put 2 together to make one large leaf.
5. 5) Divide meat into 12 portions (about a 2 ½” size ball) and form into an oblong shape.
6. 6) Take a cabbage leaf and remove the thick portion of the steam from the leaf. Place the meat in the cupped end of the leaf and roll, folding in the sides of the leaf as you roll. Transfer to a 13 x 9 baking pan. Continue until you’ve finished all 12 rolls.
7. 7) Pour tomato sauce over the cabbage rolls and tightly cover with foil.
8. 8) Bake at 350 degrees for approximately 1 ½ - 2hrs. Remove from oven and let stand for 15 min. Serve with a good buttery mash or pierogies.