Stuffed Cabbage Rolls

Instructions

1. Put 1 large green cabbage, 1 pound ground chuck, and 1/2 pound ground veal into a large bowl. Mix well. Continue to add 3/4 cup raw white long grain rice, 1 egg, 1 bunch chopped Italian parsley, 4 cloves garlic, 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1 quart beef broth (or water), 1 tsp Worcestershire sauce, 1 stick butter. Mix very well. Cover with a plastic, press down evenly. Then put it in the refrigerator.

2. Go slowly and Take out the core of the large green cabbage. Add water into a pot over heat, half way up. When the water is boiling, put the cabbage in to simmer. Every 45 - 60 seconds, one of the leaves will be peeled off. Use a tong to transfer the leaves to a plate.

3. Now use a plastic cutter to divide the meat mixture in half. Then divide each half in 5 portions.

4. Take a cabbage leave, flip it over. cut off the big, thick stem. Put one portion of your meat on the leave, roll the leave half way, roll in the sides, roll it over. Wrap loosely.

5. Lay 3-4 cabbage leaves on the bottom of a Dutch oven. Slice half onion, put the onions slices on the leaves. Add some salt and pepper, and half can of crushed tomatoes. Lay on 5 Cabbage Rolls, and fill the empty spot between Cabbage Rolls with cabbage leaves. Add half can of crushed tomatoes. Lay on another 5 Cabbage Rolls, and fill the empty spot between Cabbage Rolls with cabbage leaves. At last, Add 1 quart beef broth (or water), cover the top with cabbage leaves. Add half cup of water in the tomato can, and then pour down to the Dutch oven.

6. Bake covered at 350F for 1 hour. After that, Use a spatula to press down cabbage rolls to evaluate the water level. Add more water if needed. Bake covered at 350F for another 1 hour.

7. When done, let sit for at least 1 hour.