Step by Step Instructions
- Step 1 :To prepare the cabbage, core the cabbage and place in a large pot.
- Step 2 :Add cold water until covered and add a bit of salt to the water.
- Step 3 :Remove the cabbage and bring the water to a boil.
- Step 4 :Carefully add the cabbage back to the boiling water and blanch for 4-5 minutes or until softened; drain and let cool to touch.
- Step 5 :While the cabbage is cooling, prepare the filling by mixing all of the ingredients well and set aside to rest.
- Step 6 :When the cabbage has cooled to the touch, carefully separate the leaves.
- Step 7 :If you are using a very large cabbage, cut and discard the vein from each leaf and cut the leaf in half creating a workable size for filling.
- Step 8 :On small heads of cabbage, you need only cut out the vein and carefully close the opening by bringing the two sides together and overlapping them.
- Step 9 :Take a few pieces of your cabbage leaves and line the bottom of your dutch oven.
- Step 10 :Place about a tablespoon of filling in the middle of the cabbage leaf, fold in the sides and roll up to form a small roll.
- Step 11 :Place the cabbage roll against the side of the dutch oven and continue with the remainder of the cabbage taking care to add each cabbage roll in a circular pattern while working your way into the middle of the dutch oven.
- Step 12 :Continue layering in this fashion until all of your filling is used.
- Step 13 :Pour the diced tomatoes on top of the cabbabe rolls, add the allspice, season with salt and add the remainder of olive oil.
- Step 14 :Top off with 2 cups of boiling water and cover the cabbage rolls with a large plate and cooking weights.
- Step 15 :Cook for approximately 1 hour on medium high heat.
- Step 16 :Enjoy!
Ingredient List
For Filling
- 1pound ground pork
- ½pound ground Beefs
- ½cup long grain rice
- ½can diced tomatoes
- 1large yellow onion , Grated
- ½ cup water
- ¼ cup olive oil
- salt & pepper to taste
- 1large cabbage , blanched
- 1can diced tomatoes
- 10pieces allspice
- ¼ cup olive oil