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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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Found this recipe in our regional magazine Saltscapes, hope you enjoy it!! Ingredients:
2 lbs lean ground beef |
2 eggs, well beaten |
1 teaspoon pepper |
4 garlic cloves, minced |
1 teaspoon tabasco sauce |
3 teaspoons soy sauce |
3 tablespoons olive oil |
1 large onion, minced |
1/4 cup chopped chives |
1 large green cabbage |
12 cups boiling water |
2 (5 1/2 ounce) cans tomato paste |
1/4 cup prepared mustard |
1 (28 ounce) can stewed tomatoes |
1 cup brown sugar |
1/2 cup barbecue sauce |
1 cup ketchup |
1/2 cup white vinegar |
Directions:
1. Mix beef, eggs, pepper, garlic, Tabasco sauce and soy sauce. Heat oil in a large pan; sauté onion and chives until translucent. Add beef mixture in batches, and cook until no longer pink. Set aside.
2. Remove core from cabbage; place head in large pot with 12 cups boiling water. Cover and steam until leaves separate easily, 5-7 minutes. You may have to repeat this process several times; continue until you have 12 leaves.
3. Place 1/4 cup meat mixture into a leaf, fold in both ends then both sides, and place in large casserole dish, seam side down. Continue until all leaves are used.
4. SAUCE: Slowly heat the tomato paste; add remaining ingredients, Pour over rolls, cover and cook at 350F for 4 hours. Uncover for the last half hour of cooking. Makes 12 servings.
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