Mom’s Classic Stuffed Cabbage Rolls

Then there are the countless memories where our kitchen was so hot (we didn’t have AC growing up and we only had window fans) and Mom had 3 large canning pots on the stove with boiling water making hundreds of stuffed cabbages. I can still remember that hot cabbage smell and hot/wet air in the kitchen. Dad would use the tongs to pull out the leaves, put them in the colander and my Mom, sister and I would each trim the stems.

Ingredients

• 1 large size head cabbage (about 3-5 pounds)
• 1 lb ground beef (or 1 1/2 lbs if not using pork)
• 1/2 pound ground pork (omit if using all beef)
• 1 medium onion, chopped small
• 3 Tbl minced garlic
• 1 tsp kosher salt
• 3/4 tsp ground black pepper
• 1 tsp parsley flakes
• 2 eggs
• 1/4 cup ketchup
• 2 Tbl tomato paste
• 1 1/2 cups cooked, cooled white rice
• 3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3” side use 4 cans)

Instructions

1. Preheat oven to 350F, rack in the center.
2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water.
3. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more.
4. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
5. ......................................

for full recipes please see : www.thekitchenwhisperer.net

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