8 lbs. ground beef
8 lbs. ground pork
5 lbs. onions, finely diced
8-10 heads cabbage plus one extra
8 tbsp. salt
8 tsp. black pepper
2 tsp. paprika
Garlic (optional), and season to taste
12 c. uncooked rice, washed and drained
oil to sauté onions
6-8 (48 oz.) cans tomato juice, or for a tastier treat, use part
spaghetti sauce that comes in big jars.
In large pot of boiling water (add a little vinegar- holds the cabbage
together) place cored cabbages 2 at a time and cook until cabbage separates
from head and is bendable. When all the unable leaves are removed,
cut off thick center vein.
Save all extra cabbage leaves and use extra cabbage to place in bottom
of roaster to prevent burning.
In large deep pan, roaster size, combine ground pork, ground chuck, rice, salt, pepper, paprika and onions. Mix together thoroughly. Place on each leaf approximately 1 tablespoon filling. Roll up into little bundles.
Chop leftover cabbage and layer in bottom of roaster with then layer
Don't crowd rolls. Alternate layers and then top with a cabbage layer. Slowly pour
tomato juice to just cover cabbage rolls. (a few ham slices placed on top the the rolls can add an interesting flavor, if you happen to have them) Cook in roaster slowly 325 degrees until cabbage and filling is soft, 4 to 6 hours.
Makes approx. 250 rolls.
These can be frozen in smaller packages for future use, spoon some
sauce around rolls for freezing.
NOTE: Some people freeze the cabbage
overnight and the leaves peel off
easily and are pliable, give it a try.