Cabbage Rolls (Polish Style)

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   PREPARE THE CABBAGE LEAVES:

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   The Old timers would freeze the head solid, then peel the leaves from the head as they thawed.

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   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.

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   Let it sit for about 10 minutes and remove.

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   Several layers of the outer leaves should be soft enough to remove from the head.

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   When you've removed as many as you can, return the head to the steamer to soften more leaves.

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   Take a sharm knife and remove as much of the central vein as you can.

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   FILLING:

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   Mix all the other ingredients together in a bowl.

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    work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat.

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    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.

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

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    Fold the left side over the mix and then the right side.

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    Roll about / turn away from you so that the seam is on the bottom.

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    Place in the pan seam side don and continue with the other leaves.

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    * When you've made the last cabbage roll, pour in the tomato juice to cover.

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    Bring to a boil then simmer for AT LEAST an hour, preferably longer.

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    Serve in a bowl with the juice, although these, like spaghetti are better the 2nd day.

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    *This is an ideal cabbage roll.

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    3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls.

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    VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different.

* Per serving · 4 servings · Values may vary.