1 medium head of cabbage
1 lb. ground chuck
1 egg
1 t. salt
ground pepper to taste
2 c. cooked rice
2 cans stewed tomatoes
1 small can tomato paste
Fill dutch oven half full with water. Bring water to boil.
Core cabbage and discard outer leaves.
Peel off 12 nice leaves and blanch in boiling water until pliable, 6-8 minutes
(depending on size, may have to do 2 batches)
In a large bowl, combine chuck, egg, salt, pepper, and rice.
Place about 1/3 – 1/2 c. mixture on blanched leaf.
Fold sides in and roll up starting with stem side.
If stem is too thick, you can cut it out in a notched shape.
Secure with toothpick.
Heat 12″ skillet on medium.
Add 2 T. oil.
When oil is hot, add cabbage rolls cut side down. Brown to seal.
Add stewed tomatoes and tomato paste.
Cover, turn heat down to a simmer.
Simmer for 30-40 minutes, until meat is done.
