Cabbage Rolls
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INGREDIENTS Large cabbage leaves, washed; amount depends on size
Water to blanch or parboil cabbage leaves
2 tablespoons oil or shortening
1 cup chopped green onions
1/2 cup chopped fresh parsley
1/2 tablespoon chopped garlic
1/2 pound lean ground pork
2 cups cooked rice
Salt, to taste
Hot Sauce or cayenne pepper, to taste
2 large eggs, beaten
2 cups tomato or vegetable juicePreheat the oven to 325 degrees. In a large pot, boil enough water to cover the cabbage leaves. Put the cabbage in the boiling water and blanch the leaves until they are soft, about 5 minutes.
Heat the oil in a large, high-walled skillet over medium heat, and sauté the onions and parsley. After a little juice has accumulated, add the garlic and continue cooking until the onions are tender.
Place 2 heaping tablespoons of stuffing in each leaf, roll up, and secure with toothpicks, if needed. Place close together in a baking dish and pour the tomato juice over the cabbage rolls, covering them lightly. Bake for 30 to 45 minutes.