Stuffed Cabbage

I actually took a bare bones ingredient list given to me by BGG (from her Girlfriend) and combined it with a more traditional Southern version Recipe to create my own Stuffed Cabbage.

It cooks away in a Cast Iron Dutch Oven as I type this. Pictures and results to come later.

Stuffed Cabbage Rolls

1 large head cabbage

Filling:
2/3 lb ground Beef (chuck or sirloin works best but hamburger will work too)Browned
1/3 lb Italian Sausage-Browned
1 stalk finely chopped celery
2-3 tbs dried parsley
1 tbs dried basil
1/3 cup brown rice, raw, can use instant or regular
1 small onion, finely chopped
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
Topping:
2 tbs crushed garlic/finely chopped
Half of One Large Purple Onion Sliced
1 Can Stewed Tomatoes
1 Can diced tomatoes

3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1 cup hot water


Remove about 6-8 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine Filling ingredients in large bowl. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves from the cabbage head. Combine Topping Ingredients (minus sliced onions) in seperate bowl. Arrange layers of cabbage rolls, seam side down; cover with Topping mixture and sliced onions in a Dutch oven or large casserole. Place in oven for one hour. Check for tenderness. Cook longer if necessary.

I may try this in a crock pot next time. Uncooked for 4 hours.