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1
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
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2
Cook till all leaves are tender, but not ripping apart; usually 15.
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3
Run under cold water and drain.
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4
Cut the thick membrane off back of each leaf.
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5
While cabbage is cooking saute onion in butter until lightly browned.
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6
Put all the uncooked meat into a large mixing bowl add eggs.
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7
Add the sauteed onions.
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8
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
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9
Mix thoroughly.
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10
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
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11
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
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12
Place rolls, seam down into a greased roasting pan.
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13
Then layer carrots and mushrooms over cabbage.
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14
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
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15
Season with salt and pepper to taste and bay leaves.
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16
Cover roaster and bake 325F for 2- 21/2 hours.
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17
Half way through baking check to make sure there's enough liquid; additional water can be added.
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18
To serve, spoon sauce over rolls.
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19
Serve with mashed potatoes!
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20
Check my recipes for garlic mashed potatoes.
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21
http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.
