1/2 lb ground pork or veal

1 lb lean ground beef

salt and pepper

1 egg

1 Tbls Worcestershire sauce

2 cloves garlic minced

1/2 cup dry pumpernickel crumbs

1/2 cup cooked rice

12 large cabbage leaves steamed until barely tender

2 Tbls butter

1 cup sliced carrots

1 cup chopped onion

1 bay leaf

1 tsp dried basil

1 Tbls brown sugar

1-1/2 cups Italian plum tomatoes with their juice

1 cup beef stock or broth

1 cup sour cream

1 Tbls caraway seed or dill seed (optional)

  1. Combine the pork or veal with the beef and season the meat with salt and pepper to taste.  Add egg, Worcestershire sauce, garlic, pumpernickel bread, and rice and blend the filling well.
  2. Divide mixture into 12 equal parts and place each portion in the hollow of a cabbage leaf.  Roll the leaves up tightly, tucking in the loose edges.  Spray or lightly oil a baking dish.  Arrange the cabbage rolls close together in a single layer, seam side down, and set the dish aside.
  3. Preheat oven to 350F
  4. In a heavy skillet, melt the butter over medium heat and saute’ the onions and carrots until they are soft but not brown.  Add the bay leaf, basil, brown sugar, tomatoes and the beef stock.  Bring sauce to boil, lower the heat, and simmer for 5 minutes.  Gently pour the sauce over the cabbage rolls, place the pan in oven and bake uncovered for 45 minutes.
  5. Using a slotted spoon, carefully transfer the cabbage rolls to a heated platter.  Place the baking pan over high heat on top of the stove and reduce the sauce scraping up any brown bits from the bottom.  Pour sauce over the cabbage rolls and top the rolls with sour cream.  Sprinkle with caraway or dill seeds, if desired.  Makes 6 servings.

Note:  I use pork and beef, never veal.  This recipe easily can be doubled, tripled and quadrupled.  They freeze really well, so I always figure that I make more to freeze for a later time.  I also prefer more sauce, so when I make this recipe, I double the sauce ingredients.  I plate or bowl the rolls, spoon over the sauce and then let individuals decide if they want the sour cream or not.  I personally love the addition of sour cream.  I rarely remember to top with the caraway or the dill.  When I do, I lean toward the dill.  These are great alone, or on rice or even an egg noodles.  Another reason I double the sauce!!!  (So if I do the rolls x 3, I’m doing the sauce part x 6.)

Recipe: Great German-American Feasts Cook Book