3 pounds ground meat (half pork, half beef medium ground)
3 cups cooked brown rice
1 tablespoon garlic powder
2 cloves garlic minced
1 teaspoon paprika
1 sweet onion finely minced
2 tablespoons olive oil
2 teaspoons kosher salt
Llarge outer leaves of one large cabbage
4 cups puréed tomato
2 cups diced tomatoes
2 cups tomato juice
1/2 cup sugar
1/2 cup apple cider vinegar
2 bay leaves
1 teaspoon freshly ground nutmeg
Salt to taste
Heat the olive oil in a large skillet. Add the diced onion and garlic and cook until soft and translucent. Mix the ground meat, cooked rice, egg, garlic powder , paprika and onion/garlic mix in a large bowl and Set aside.
Carefully remove the outer leaves from the cabbage. Fill a large pot with salted water. It should taste like the sea. Bring the water to a boil. Add a few leaves at a time to soften them up – take them out and put into a large bowl of cold water.
Take one leaf at a time and cut out tthe core.Take a handful of the meat mixture and start at the bottom of one of the cabbage leaves Fold the bottom of the leaf around the meat , fold in the sides and roll it up.
Continue until you have used up all of the meat mixture and cabbage leaves.
Make the sauce: add all things tomato, bay leaf ,the sugar and vinegar to a saucepan and bring to a boil. Taste and adjust with salt to taste.
For the cabbage rolls place into a freezer proof dish and add the sauce on top.
To cook: Bake in a preheated 375 degrees Fahrenheit oven covered for 50 min or until cooked thru. Uncover for the last 10 min and leave in the oven to brown the top.