This is a recipe which was passed down to me from Dad. He told me that it was a recipe used by his family. My sister, Janey, said that the recipe came from our Aunt Helen (who was married to Mom's brother, Bob Christian). Whatever the case, it is a favorite family recipe which was made on special occasions or holidays, such as New Year's Day.
Cabbage Rolls
1 large head of cabbage
Mixture Ingredients:
- 1 large head of cabbage
- 2 lbs. hamburger meat
- 1/2 lb. - 3/4 lb. ground sausage
- 1 cup uncooked rice
- a little water for moisture
- 1 large onion, chopped
- salt & pepper to taste
- 1 small can tomato paste
- a little catsup (about 3-4 Tbs. or to taste)
Other supplies: several toothpicks
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Carefully remove individual cabbage leaves from the core and place into a large pot. Cover the leaves with water and soften them by boiling. When the leaves start to get tender, carefully remove them from the water and set aside. Allow them to cool a little before filling. Do not discard the water.
To the cabbage water, add the tomato paste and catsup. Stir until blended.
Mix the first six ingredients well. Roll about 1/2 cup of the meat mixture into a ball and place the ball into the center of one cabbage leaf. Gently pull the sides of the leaves around the meat mixture and secure the 'package' with a couple of toothpicks. Place the cabbage rolls into the cabbage water. Cover and slowly cook the cabbage rolls for about 1 1/2 to 2 hours on low heat.
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