- 3 LBS ground meat (I used a mix of venison and goat)
- 3 cups cooked rice (I used Jasmine rice)
- 1 egg
- 1 TBS garlic powder
- 1 onion, cut into small dice
- 1 TBS olive oil
- 1 1/2 tsp salt
- large outer leaves of one large cabbage
- For the Sauce:
- 2 quarts tomato juice (I used home canned)
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1 tsp freshly ground nutmeg
- salt to taste
- Heat the olive oil in a fry pan. Add the diced onion and cook until the onion is just slightly browned. Mix the ground meat, cooked rice, egg, garlic powder and onion in a large bowl. Set aside.
- Carefully remove the outer leaves from the cabbage. Fill a large pot with salted water. Bring the water to a boil. Add a few leaves at a time to soften them up – immediately remove them to a sink or bowl of cold water to stop the cooking process.
- Take one leaf at a time and cut out the hard part of the core. This will make the cabbage easier to roll.
- Take a handful of the meat mixture and place it at the bottom of the remaining cabbage.
- Do this until you have used up all of the meat mixture and cabbage leaves. Fold up the bottom, fold in the sides and roll up!
- Make the sauce: add the tomato sauce, sugar and vinegar to a saucepan and bring to a boil. Taste and adjust with salt to taste.
- For the cabbage rolls I was putting in the freezer I parceled out into containers and I added the sauce and they went into cold storage for later.
- To serve for dinner:
- Place a cabbage leaf or two on the bottom of a saucepan. Add the cabbage rolls you will be cooking – I used three – and pour in sauce and add another cabbage leaf on top. Cook until the sauce boils, lower the heat so it simmers. Cook for about half an hour.
- To serve add the cabbage rolls to a bowl, add some sauce and top with chopped fresh parsley.