1 head of cabbage
1 lb ground pork
3/4 cup finely chopped onion
3/4 cup finely shredded carrot
2 cloves garlic, minced
2 cups short grain rice (like calrose)
2 tbsps smoked paprika
1 1/2 tsps salt
1/4 tsp lemon pepper
1/2 tsp thyme
1/2 tsp celery seed
3 - 3 1/2 cups tomato sauce
Score around the stem of the cabbage and submerge it in a soup pot of boiling water.
After 3 or 4 minutes it can be removed to peel a few leaves off. Return to the water a few minutes again, you may want to score the stem again too. Continue until you have removed 14 large leaves. Keep the rest of the cabbage for another use.
Rinse rice in a colander with cold water than cook as per package directions leaving a little bite to it. Chill in the fridge. Mix together the pork, onion, carrot, garlic, eggs and seasonings. Add the rice once cooled.
Cut a point out of the leaves at the stem to help lay the leaf flat. Fill with meat mixture and roll up. Start by rolling the long side up, then tuck in the two sides and finish rolling up. Secure with toothpicks.
Spread 3/4 cup tomato sauce on the bottom of a 13 X 9" baking dish and sit the rolls in seam side down without overlapping. Once all the rolls are in, spoon the remaining sauce over the top.
Cover with foil and bake at 400 F for 45 minutes. Uncover and bake an additional 10 minutes.
Makes 14 cabbage rolls
And with that remaining cabbage why not try...
Cabbage Pork Noodles