Stuffed Cabbage

This recipe can be done either in the crockpot or dutch oven or on the stove top - whichever you prefer.  It's a little awkward in its assembly but the end result is well worth it.

You will need:

One (1) good head of cabbage wtih lots of good, dark leaves

One (1) pound (1 lb.) of lean ground beef (90% lean works great)

One (1) cup white rice (if doing this recipe in the crock pot, you can use raw/uncooked white rice)

One (1) small finely chopped onion (can be done in the food processor)

Two (2) eggs

Salt and Pepper to taste

One (1) large bottle of ketchup

Three (3) cans of undiluted beef consume

Remove the core from the head of cabbage and parboil for approximately fifteen (15) minutes or until the leaves start to fall apart from the center.  Remove from pot of water and run under cold water so that you can handle the leaves and so that the cooking process comes to a stop.

In a bowl, mix the raw ground beef, rice, onion, eggs and salt and pepper.  The mixture should be easy to mold in to ball shape or stick together nicely.  Taking one cabbage leaf at a time, take the meat mixture filling and place in the center of the leaf, then roll and tuck in the ends.  Place all rolled and filled leaves on a place and put to the side.

In a large pot (or crockpot), mix the one large bottle of ktechup and the three undiluted cans of beef consume.  Whisk and stir until smooth.  Carefully add the rolls of filled cabbage leaves and cover.  If cooking on the stove, cook on low for two to three hours.  If using a crockpot, cook on low for four to five hours.

This is always a family treat.  Enjoy!