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     Title: Old-Fashion Cabbage Rolls
Categories: Beef, Pork, Greens, Rice, Herbs
     Yield: 6 Servings

     1 md Head cabbage (3 lb)
   1/2 lb Uncooked ground beef
   1/2 lb Uncooked ground pork
    15 oz Can tomato sauce; divided
     1 sm Onion; chopped
   1/2 c  Uncooked long grain rice
     1 tb Dried parsley flakes
   1/2 ts Salt
   1/2 ts Fresh dill; snipped
   1/8 ts Cayenne pepper
14 1/2 oz Diced tomatoes; undrained
   1/2 ts Sugar

 Cook cabbage in boiling water just until outer leaves pull away
 easily from head. Set aside 12 large leaves for rolls. In a small
 bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice,
 parsley, salt, dill, and cayenne; mix well.

 Cut out the thick vein from the bottom of each leaf, making a
 V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf;
 overlap cut ends of leaf. Fold in sides. Beginning from the cut
 end, roll up. Repeat.

 Slice the remaining cabbage; place in a Dutch oven. Arrange the
 cabbage rolls seam side down over sliced cabbage. Combine the
 tomatoes, sugar, and remaining tomato sauce; pour over the rolls.
 Cover and bake at 350 F until cabbage rolls are tender, about
 1-1/2 hours.

 Recipe by Florence Krantz, Bismarck, North Dakota

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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