Stuffed cabbages (this is Polish style) or "pigs in the blanket" as some would call them is a very traditional meal for many. When I was in grade school, I had a friend whose Mom would make these quite often and I would get so excited knowing that's what we were having for dinner.
This recipe is from Chef Tad & the Polish cooking class that I attend monthly. We made these along with sweet cheese crepes that I posted earlier. This is a simple recipe and when I make them again I will adjust with some seasoning to my liking and change them up just a little.
1Bring a large pot of water to boil. Meanwhile, par cook rice in 1 tsp salt and 1 cup of water until is absorbed. Remove from heat and uncover. Core cabbage & carefully place in boiling water. Remove leaves with a fork or tongs as they blanche and lace in colander to drain and cool. You should get 20 or more leaves. Any extra cabbage leftover (small leaves and such) can be cut up and placed in the bottom of pot you will be cooking them in.
2Remove heavy vein from each leaf on the back by gently slicing it off. Be careful not to cut a hole into leaf.
3Cabbage is ready to fill with the meat mixture.
4Combine pork, beef, onion, garlic, salt & pepper and mix well. Place a small amount of meat mixture at the base of the cabbage leaf, approx. 1/3 of a cup give or take a little. Roll till bottom edge nearly covers the meat mixture and then fold in the sides and continue rolling and place the seam-side down into the cooking pot.
5Continue until all the leaves are stuffed. If you have any extra meat you can roll into balls and place on top of the stuffed cabbage. Sprinkle the brown sugar and pour tomato sauce over al stuffed cabbages. Pour 2 - 4 cups of cabbage water over top. Bring to a boil and then reduce heat to a simmer, cover and cook for 1 hour.
6Here is a pic of the cabbages cookin' in the pot.
7Once they are done, you can immediately plate with some sauce poured over the top of the cabbages and baked potatoes. Or if you want eat them the way I did without the extra sauce. Either way is delicious!