Ingredients
1 Head Savoy Cabbage
1 pound Ground Beef
1/2 pound Ground Pork
1 Med. Finely Chopped Onion, Sauteed
2 Eggs
1 1/2 cups Parboiled Rice
1 Large Can Tomato Sace
1 Can Chopped Tomatoes
1 Can Tomato Soup
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Sausage stuffer for charcuterie, forcemeat preparations
Canvas knife roll — transport knives safely to events, classes
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Sausage stuffer for charcuterie, forcemeat preparations
Canvas knife roll — transport knives safely to events, classes
Natural hog casings for fresh and cured sausages
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Parboil cabbage in boiling water until softened. Remove any tough ribs. Saute onions in olive oil or butter. Add cooled onions to beef, pork, eggs and rice in bowl. Hold cabbage leave in one hand. With the the other, make a 2TB quenelle-type shape and put in the cabbage leaf. Using wooden toothpicks to close leaf, place in a casserole dish seam side down. Mix tomatoes together and test for seasoning of your choice. Preheat oven to 375. Pour tomatoes over cabbage leaves and cover. Bake for 1 hour. Uncover or remove foil and bake for 30 more minutes.