Ingredients
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1 large head of cabbage, center core removed 1 lb. each of ground beef, ground pork and ground veal 2 cups cooked white rice 1 cup chopped onion 1/2 cup finely chopped salt pork 1 cup ketchup 2 cans tomato soup 1 1/2 cans water 1 Tbsp. brown sugar 1/2 tsp. each of salt, pepper 1/4 tsp. each of celery salt, sweet basil, nutmeg and Worcestershire sauce 1/2 stick of butter or margarine
Procedure
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Parboil cabbage in a large pot, removing leafs as they fall off into the water
and are tender. Cook till all leaves are tender, but not ripping apart; usually
15. Run under cold water and drain. Cut the thick membrane off back of each
leaf. While cabbage is cooking saute onion in butter or marg. until lightly
browned. Put all the uncooked meat into a large mixing bowl. Add the sauteed
onions. In same pan, brown the salt pork, then using a slotted spoon, add salt
pork to meat. Next add dry seasonings, Worcestershire sauce and ketchup, along
with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves
and depending upon their size, place 2-3 Tbsp. of meat mixture on the wider
side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll.
Place rolls, seam down into a greased roasting pan. Continue rolling remainder
cabbage rolls. Mix together the tomato soup, water and brown sugar and pour
evenly over all the rolls. If your roaster doesn't have a lid, cover with
heavy-duty aluminum foil. Bake @325 degrees for 2 - 2 1/2 hours. Note: after
baking for 1 1/2 hours, check to make sure there's enough liquid; additional
water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool)
can be put into Ziploc bags and frozen up to 3 months.
