Greek Cabbage Rolls

Name: Greek Cabbage Rolls
Ingredients: 1 medium cabbage; 1/2 cup chopped onion; 2 cloves garlic, minced; 2 tablespoons shortening; 3/4 pound lean ground pork; 1/4 pound ground chuck; 1/4 cup regular rice, uncooked; 4 cups boiling water; 2 (8-ounce) cans tomato sauce; 1 teaspoon salt; 1/2 teaspoon pepper

11 ingredients

3 steps

Ingredients

1 medium cabbage
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons shortening
3/4 pound lean ground pork
1/4 pound ground chuck
1/4 cup regular rice, uncooked
4 cups boiling water
2 (8-ounce) cans tomato sauce
1 teaspoon salt
1/2 teaspoon pepper

Directions

1

Core and wash cabbage. Separate leaves, and cook in boiling water 3 minutes or until limp. Drain and set aside.
2

Saute onion and garlic in hot shortening in a large skillet until tender. Add meat and rice; cook until meat is browned, stirring to crumble.
3

Place 2 tablespoons meat mixture in center of each cabbage leaf; fold ends of leaves over, and fasten with wooden picks. Place in a Dutch oven. Add water, tomato sauce, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours. Remove rolls to a serving platter; serve with sauce.