Prep 30 mins
Cook 2 hrs
I started with Mom's recipe and modified it over the 25 years of my marriage. Also I learned a method of rolling the "pigs" from one of Martha Stewart's books.
- 907.18 g lean ground beef
- 453.59 g pork sausage
- 22.18 ml garlic salt
- 14.79 ml sweet paprika
- 2.46 ml black pepper
- 473.18 ml white rice, cooked and cooled
- 1 large cabbage
- 2 (1587.57 g) can whole canned tomatoes, crushed with a fork
- 907.18 g chicken broth (organic or homemade is best)
- olive oil, to coat roasting pan
- salt and pepper
- Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
- Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
- In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
- Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
Completely perfected-I'm thrilled after being married 1 1/2 years to benefit from your 25 years of practice plus Mom's recipe! I made a half recipe so did not need to layer. I did not have a cheesecloth and wasn't a role-model roller, so would have needed two cabbages to make a full 24 rolls. This is delicious. Made for the Eastern European stop on the 2008 Zaar World Tour.
VERY GOOD! Reminds me of Sunday after noons. We always put it in before church and it was ready when we got home. Thank you for your wonderful recipe!
Made this for the first time last night and followed it pretty close except that I used 1 lb ground venison and 1 lb ground beef for the beef portion. Also, my roaster was pretty full and I used a whole quart of my stewed tomatoes so didn't add the chicken broth. The dish turned out FABULOUS and had lots of wonderful flavor. I think by using the venison it helped cut down on the grease. I didn't have cheese cloth but my rolls turned out great anyways. Will definatley make this dish again and again!