1 ½ lbs ground beef (or)
1 lb beef & ½ lb ground pork
1/2 cup rice (uncooked)
1 Tbsp. butter
1 small clove garlic, chopped fine (optional)
1 medium onion (diced fine)
2 eggs
1 medium head cabbage
1 large can crushed tomatoes/with basil
1 tsp basil (optional)
salt & pepper

How to Prepare:

Put some good polka music on first … of course !

Rinse off cabbage head and cut out core. Wrap with saran wrap and microwave for 8-10 minutes. Test after about 5 minutes, be careful not to overcook.

When leaves are limp unwrap and peel off. Rewrap and microwave for about 5 minutes. Continue nuking and peeling off leaves until they are all done. You’ll need to watch as all microwaves cook differently. As the head of cabbage gets smaller your nuke times become less.

Meanwhile cook rice according to package directions mixing in one tablespoon of butter when done. Combine beef, rice, garlic, onion, eggs and salt and pepper. Place generous amount of meat in center of each leaf. Fold large sides, one over the other and then tuck ends under. Place in dutch oven seam side down, add 1 large can crushed tomatoes with basil and then add one large can of water.

Be sure the cabbage rolls are covered with liquid. Add more water if necessary. Cover and cook over low heat for about two hours or until cabbage is tender or put in roasting pan, cover and bake for about two hours.

For a delicious cabbage soup, I add the extra leaves (cut into bite size pieces) when cooking and then cut up a stuffed cabbage or two and add to all that delicious sauce.

You could also cut up some kilbasy and heat in the soup. Serve with rye bread.