Ingredients
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2 lbs lean ground beef
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1 lb pork sausage
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1 1/2 tablespoons garlic salt
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1 tablespoon sweet paprika
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1/2 teaspoon black pepper
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2 cups white rice, cooked and cooled
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1 large cabbage
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2 (28 ounce) cans whole canned tomatoes, crushed with a fork
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32 ounces chicken broth (organic or homemade is best)
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olive oil, to coat roasting pan
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salt and pepper
Instructions
- Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
- Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
- In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
- Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.