Cabbage Rolls

This recipe makes 40 –
which you can keep for second day or freeze in juice

Ingredients:

2 lb ground beef
2 onions, chopped fine
4 cloves of garlic (if desired – can substitute garlic powder)
2 eggs
dried parsley ( to taste)
salt & pepper (to taste)

Directions:

Mix all ingredients together and refrigerate until ready to use
You need 2 heads cabbage with tight leaves (about 4 lbs each)

Cut core out of cabbage
Put cabbage in large kettle of boiling water over high heat
With tongs remove 20 leaves from each head as they wilt
Let leaves stand until cool enough to handle, then cut a little off each rib so they
are easier to fold
Chop up remaining cabbage, and cover the bottom of kettle with enough to cover
entire bottom
Save remaining cabbage to put on top of pot when you’ve filled it with cabbage
rolls

Fill each leaf with spoonful of hamburger mixture, roll up tucking sides in
Layer cabbage rolls to within 1 inch or two of top
Put in remaining chopped cabbage

2 – 1 lb 12 oz cans of tomatoes
2 ½ cups boiling water
salt and pepper to taste

Pour over cabbage rolls
Bring to boil over medium heat, then reduce to simmer, and let cook approx 7 hrs
I put them out at 10 in the morning and let them simmer until 5
Serve with mashed potatoes and applesauce
You have to use low heats and a long cooking time because they burn easily

Also, Mom said….NEVER cook them in an aluminum pot. Cabbage, like the sauerkraut made to form it, do not agree with aluminum
IT CAN MAKE YOU VERY SICK