stuffed cabbage the slovak way

How To Make stuffed cabbage the slovak way

• Step 1
  Place heads of cabbage in a large stock pot, core side up.Fill with enough water to boil.when it starts to boil cut around core to allow leaves to fall/loosen away from core.Remove core and save.Place cabbage leaves on a big platter.Reserve the cabbage water as well.Cut the thick core off the back of each cabbage leaf.Mix raw hamburger, 3 eggs, uncooked rice, salt and pepper, together.In Large pot may have to use 2 pots. place some shredded cabbage from core on bottom of pan or leaves that you can't use to stuff. Place a small amount of hamb mixture on each leaf, roll and tuck sides in as you roll.Place on top shredded cabbage seam sides down.
• Step 2
  Fill pan 3/4 way with rolled cabbage, fill pan enough to cover cabbage with reserved cabbage water.
• Step 3
  Simmer about an hour. Then put 6 Tbl or to taste of vinegar in with the rolled cabbage. Make a roux with the flour and crisco, cook until it is a medium to dark color brown.Add it to the pan and simmer cabbage another 1/2 to an hour more, or until cabbage is tender and soft.Start with 6 Tbl vinegar and taste as it cooks to see if you want to add more.
• Step 4
  *****FOOTNOTE***** We like to serve it with fresh rye bread. And is even better tasting the next day as leftovers
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