My great grandmother was a fantastic cook. Her Croatian roots led her to make some pretty spectacular traditional Eastern European dishes that never failed to cause all us kids to get seconds. This recipe is what reminds me the most of Nanny....she would have been 100 this year.
1 Head of cabbage with good lookin' leaves (no broken wimpy ones)
3/4 lb ground pork
3/4 lb ground beef
1.5 cups of uncooked rice
1 diced onion
1 egg
1 garlic clove, crushed
2tsp. salt
1tsp. pepper
1 16oz can of V8
more cabbage to line the bottom of pot
In a large dutch oven, boil the cabbage for just a few minutes until the leaves get soft and are pliable. Remove and cool.
Next, mix the pork, beef, uncooked rice, onion, egg, garlic, and salt/pep in a bowl until well incorporated. Next take little handfuls of the mixture and form into logs o' meat n rice. Separate all of the whole cabbage leaves and cut the thick stem part out (that piece at the bottom). Put the log o' meat in the cabbage leaf and tuck ends and roll to make a little cabbage roll. Repeat until all gone. Don't overstuff because once the rice cooks, you will have exploded pigs if you do.
Next, place remaining cabbage (or a whole other cabbage if you love cabbage) in layers in the bottom of dutch oven pot. Layer in your cabbage rolls (piggies). Pour V8 (or you can also use a plain canned tomato sauce) and then cover with water. Simmer for about 3 hours on medium-low once mixture has come to a boil.
Serve with extra salt and pepper.
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| 5 generations: Nanny bottom right, Mom top right, Gram top left, Great Great Grandma bottom left, and I am the adorable lil baby...of course. |
1 Head of cabbage with good lookin' leaves (no broken wimpy ones)3/4 lb ground pork
3/4 lb ground beef
1.5 cups of uncooked rice
1 diced onion
1 egg
1 garlic clove, crushed
2tsp. salt
1tsp. pepper
1 16oz can of V8
more cabbage to line the bottom of pot
In a large dutch oven, boil the cabbage for just a few minutes until the leaves get soft and are pliable. Remove and cool.
Next, mix the pork, beef, uncooked rice, onion, egg, garlic, and salt/pep in a bowl until well incorporated. Next take little handfuls of the mixture and form into logs o' meat n rice. Separate all of the whole cabbage leaves and cut the thick stem part out (that piece at the bottom). Put the log o' meat in the cabbage leaf and tuck ends and roll to make a little cabbage roll. Repeat until all gone. Don't overstuff because once the rice cooks, you will have exploded pigs if you do.
Next, place remaining cabbage (or a whole other cabbage if you love cabbage) in layers in the bottom of dutch oven pot. Layer in your cabbage rolls (piggies). Pour V8 (or you can also use a plain canned tomato sauce) and then cover with water. Simmer for about 3 hours on medium-low once mixture has come to a boil.
Serve with extra salt and pepper.
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