Old Fashioned Stuffed Cabbage Roll


°1 medium cabbage (3 pounds)
°1/2 pound un-cooked ground beef
°1/2 pound un-cooked ground pork
°1 can (15 oz) tomato sauce
°1 onion, chopped
°1/2 cup uncooked long-grain rice
°1 tablespoon dried parsley flakes
°1/2 teaspoon of salt
°1/2 teaspoon dill or chopped fresh dill
°1/8 teaspoon cayenne pepper
°1 can (14-1/2 ounces) diced tomatoes, undrained
°1/2 teaspoon of sugar


Cook the cabbage in boiling water until the outer leaves easily detach from the head. Reserve 12 large sheets for the rolls. In a small bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper; mix well.
Cut thick rib from bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on top of cabbage leaf; overlap the cut ends of the sheet. Fold the sides. Starting with the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a dutch oven. Arrange the cabbage rolls, seam side down, over the sliced ​​cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Enjoy !