-
1
Remove the core of the cabbage and steam/boil it.
-
2
Don't over do it, just till the leaves separate from the head.
-
3
Otherwise you might as well make some sauerkraut ;).
-
4
Fry onions with the pork and hamburger until browned.
-
5
Parboil the rice.
-
6
Put enough water in to cover the rice and let it simmer until all the water is absorbed.
-
7
The rice will be a little hard, but will soften up in the cabbage rolls while baking in the oven.
-
8
Combine rice and meat and mix well, season with salt and pepper to taste.
-
9
Grease a small roaster (a covered pyrex enameled dish works well) with a little oil and cover the dish with the outer leaves of the cabbage.
-
10
Roll the filling in the inner leaves to make a roll.
-
11
Tucking in the sides of the leaf as you roll them up so the filling doesn't fall out.
-
12
Place the rolls into the roaster seam side down to prevent unrolling.
-
13
Rolls can be layered to fill it up.
-
14
Pour the tomato juice on top.
-
15
It's not necessary to use up all the tomato juice.
-
16
In fact, I never do and usually put a cup of it within the filling too.
-
17
Cover the cabbage rolls with the extra leaves and cover.
-
18
Put in the oven at 400 for 30 minutes and 350 for 1-1/2 hours.
-
19
Enjoy!
-
20
The traditional way of eating cabbage rolls is with a dollop of sour cream on the side.
-
21
Yummy!
