Cabbage Rolls (polish Style)

Title: CABBAGE ROLLS (POLISH STYLE)

Categories: Polish, Main dish

Yield: 4 servings

2 lb Ground Beef;lean

1/2 c Rice;uncooked

1 md Onion;Diced

1 Green Pepper;Diced

2 Eggs

1 Cabbage;large head

2 qt Tomato Juice

PREPARE THE CABBAGE LEAVES: The Old timers would

freeze the head solid, then peel the leaves from the

head as they thawed. The best way I've found is to

1)cut the core out with a knife, then put the

hole-where-the-core- was, side down in a steamer over

boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be

soft enough to remove from the head. When you've

removed as many as you can, return the head to the

steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can.

FILLING: Mix all the other ingredients together in a

bowl. work it with your hands until the eggs and other

inredients except the tomato juice are thouroughly

mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end

that was near the core towards you. Fold the end

nearest you about / way over the mix. Fold the left

side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the

bottom. Place in the pan seam side don and continue

with the other leaves.* When you've made the last

cabbage roll,pour in the tomato juice to cover. Bring

to a boil then simmer for AT LEAST an hour. Serve in a

bowl with the juice, although these, like spagetti are

better the 2nd day.

*This is an ideal cabbage roll. 3/4 of them won't go

together this perfectly, so be ready to make

adjustments when making the rolls.

VARIATIONS: Garlic is great, paprika and chili powder

will work in the stuffing, V-8 instead of tomato juice

is pleasantly different. --