1 (3 lb) head green cabbage
1 Tbls. olive oil
1 small onion, chopped
1/2 lb lean ground beef
1/2 lb lean ground pork
2 Tbls. uncooked long or short grained white rice
2 Tbls. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/2 tsp. dried oregano
2 Tbls. butter
2 medium carrots, shredded
1 large onion, chopped
1-1/2 cups tomato sauce
1/2 cup beef broth
1 lemon, cut in wedges
2 to 3 tablspoons chopped fresh parsley
dairy sour cream
Remove core from cabbage. Carefully remove outer cabbage leaves and discard. Separate inner leaves. In a 3-qt saucepan, bring salted water to a boil. Drop inner cabbage leaves into boiling water. Cook 3 to 4 minutes. Drain well and cool. Select 24 leaves: set aside. Heat oil in a medium skillet. Add small onion. Saute until golden brown. Place onion in a medium bowl. Add ground beef and pork, rice, parsley, salt, pepper, allspice, and oregano. Mix to blend. Spread a cabbage leaf flat. Place 2 Tbls. meat filling on cabbage leaf
near leaf base. Fold bottom of leaf over filling. Fold sides toward center. Roll up tightly. Repeat with remaining filling and leaves. Melt butter in a large saucepan over medium heat. Add carrots and large onion. Saute until glazed. Place cabbage rolls in layers on top of carrots and onion. In a small bowl, combine tomato sauce and beef broth. Pour liquid over cabbage rolls. Cover. Cook over low heat 1 hour or until fork tender. Place on a large platter. Garnish with lemon wedges and parsley. Serve hot with sour cream. Makes 4 to 6 servings. The leftovers are great the next day .. Yummy.
