1 lb lean ground beef
1 lb ground pork
1 medium grated onion
2 eggs
3/4 cup cooked white rice/can be leftover
dried basil
paprika
salt, pepper
garlic salt---I don't really measure spices but , 1 to 2 tsp of each should do it.

I large can tomatoe juice
2 cans tomatoe paste
can of diced tomatoes, if you have some on hand
few carrots
onion, quartered
2-3 cloves of garlic
large head of cabbage

First remove core from cabbage. Place whole cabbage in large pot, cover with water, boil for about half hour. Drain and let cool, enough to handle
Meanwhile mix all listed ingredients together down to the garlic powder.
When your cabbage has cooled a bit. The leaves should peel off one by one. Take a small handful of meat and wrap up in cabbage leaf. Place in large roaster. Add in carrots, onions, garlic. pour tomatoes, juice and paste over all. If need be add a bit of water until liquid comes about half way up roaster. If there is any extra cabbage I lay it on top of cabbage rolls , we love the cabbage.

Set over 400 degrees for 30 minutes, then turn down to 335 for 2 and half to 3 hours. At that time , test one to see how it is. The cabbage should be nice and tender and everything well cooked.

I serve with crusty bread and salad or perogies.

My SIL would love this recipe....she makes meatballs and cabbage instead of cabbage rolls. Thanks for posting this.

You are welcome, Aunt Luc, hope she enjoys the recipe and has you over for dinner.

An easier way to get the leaves off the cabbage is to freeze it. I know it sounds goofy but it works and they peel right off.

Yes, that's right. I have done my cabbage that way also. Works just fine.

Sounds like a great recipe I will have to give it a try. Thank you for sharing.

I'll haave to try this...sounds delish!
K