MOM’S CABBAGE ROLLS

Shelma’s Cabbage Rolls

First take 1 cup  white rice and cook in microwave.. set aside.

Next. take head of cabbage and carefully remove large leaves.. set aside

Next get some toothpicks and set aside for later use

NOW take 1-2 lbs ground chuck (thawed) and put into mixing bowl

mince up 7 cloves garlic

Half of a Big onion or 1  medium onion chopped

parsley flakes

salt  pepper

Parmesan Cheese … (didn’t measure maybe 1/2 cup)

3 eggs

3 slices wheat  bread (can use white bread)

MIX it together good then drop in cooked rice and mix again.

In  large frying pan put in 2 (15 oz) cans of Hunts Tomato Sauce ( rinse out cans with a little bit of water and add to pan)

and 1  (6 0z) can of Hunts tomato Paste and fill up can 3 times with water.. sprinkle some parmesan cheese and salt and pepper, small sprinkle of garlic powder..stir put on low simmer while you roll your cabbage rolls

NOW to fix cabbage rolls you take cabbage leaves and put beef mixture inside leaf.. roll up leaves best way you can .. stick toothpick down in and bring back up through cabbage to hold it together… Bring sauce to a boil… start dropping them in hot sauce.. then turn down heat and put lid on to steam cook cabbage.. cook till cabbage is tender and meat is cooked through.

If you have left  over meat  roll into balls and brown in separate pan  like a meatball and add to your cabbage pot..

NOTE…can eat like this or even add a couple handfuls of curly noodles to the cabbage rolls.. will cook with sauce.. (not normally what  you see with cabbage rolls but very good)