Nan's Cabbage Rolls - CSA|365

Ingredients

• 1 head of cabbage, medium
• 2 parts ground hamburg, 1 part ground pork (roughly, we did about 3/4 pound of pork and about 1 1/2 pounds hamburg)
• 1 medium onion, diced
• 2 eggs
• sprinkle of bread crumbs (optional, we left these out)
• 1 cup cooked rice
• salt and pepper to taste
• sliced carrots cut lengthwise (optional)
• 3 cans of tomato soup (editor’s note- or apparently a quart or so of canned tomatoes with a squirt of ketchup)
• splash of milk
• margarine (editor’s note- let’s face it, the 80s are over, let’s get back to tried and true butter!)
• For the filling, mix meats, onion, eggs, milk, rice, bread crumbs (if using) and salt and pepper until the texture of meat loaf is achieved (sticking to hands).
• To prepare the cabbage, core the cabbage, take off raw outer leaves or later.
• In a large kettle of boiling water (with a sprinkle of salt) place the cabbage in the water head down, core facing up.
• Roll the rolls “like a cigar” (editor’s note, about 2-3 tbsp or so in each). Use the thicker raw outer leaves to line the bottom of the pan.