Stuffed Cabbage

1. 1

   In 6 quarts (5675 ml) pot, cook cabbage in boiling water until it becomes a little limp.

2. 2

   Separate leaves as they become limp.

3. 3

   Do not overcook as the leaves will rip apart.

4. 4

   Remove thick vein.

5. 5

   Set aside.

6. 6

   Drain water from pot.

7. 7

   In same pot, sautee onion in oil until it becomes transparent.

8. 8

   Transfer to a bowl and mix together with meat, raw rice, tomato sauce, paprika, salt and pepper.

9. 9

   Put small amount of meat mixture in center of each leaf.

10. 10

    Roll leaf around meat by lifting and folding the four sides.

11. 11

    Put each in pot.

12. 12

    Cover with tomato juice.

13. 13

    Cover pot with lid.

14. 14

    Bring to boil.

15. 15

    Reduce heat and simmer for one hour.

16. 16

    Remove cabbage.

17. 17

    Add sour cream to tomato juice and bring to a boil.

18. 18

    Simmer for five minutes.

19. 19

    Pour some juice mixture over cabbage and serve.

* Per serving · 4 servings · Values may vary.