The Polish lady who gave me this recipe told me to freeze the head of cabbage first - then the leaves will separate a lot easier. I find smaller, newer cabbages easier to work with & more tender than the larger ones. I use the leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!
- add 1 teaspoon salt
- add 1 lb ground beef
- add 1 (14 ounce) can V-8 juice
- add 1 tablespoon Worcestershire sauce
- add 1 (14 ounce) can tomatoes
- add 1 beaten egg
- add 1/2 cup milk
- add 1 medium cabbage
- add 2 teaspoons chopped onions
- add 1/2 cup cooked rice
- Trim soiled leaves from cabbage & remove core.
- Cover with boiling water & let stand for 5 minutes or until leaves are limp enough to remove 1 at a time. You may have to return the cabbage to the boiling water occasionally to "wilt" the inside leaves.
- Combine ingredients for filling.
- Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. I find it easier to do this if you make a V shaped incision & remove a part of the coarser spine.
- Lay flap side down in a heavy Dutch oven.
- Combine sauce ingredients (add 1 cup of chicken broth to lessen the tomato flavour if you prefer)and pour over cabbage rolls.
- Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.