Ingredients
1 head cabbage
1 1/2 lb. ground chuck
1/2 lb. ground pork
1 1/2 c. rice, cooked
1 small onion, chopped
2 Tbsp. oil
2 cans tomato soup
1 can water
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. white vinegar (stir this into tomato soup)
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Cut core out of cabbage. Put cabbage into a large kettle of boiling water over high heat. With tongs, remove leaves as they wilt, about 5 minutes. Drain. Let leaves stand until cool enough to handle. Carefully cut out thick center vein from each leaf. Cool remaining cabbage and cut coarsely or chop and put on bottom and top of cabbage rolls. Saute onion in oil. Parboil cabbage as per directions. Mix chuck, pork, rice, onion, salt and pepper well. Fill each leaf of cabbage with meat mixture and roll. Secure, you can use a toothpick in each one. Line bottom of large pot with some cut up cabbage and place cabbage rolls on top. Mix 2 cans of tomato soup with 1 can of water and pour over rolls. Top with remaining chopped cabbage. Bring to boil; cover and simmer for 1 1/2 hours.
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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