thatfridaymom

A very amazing woman named Jackie Provencher shared this recipe with me. She was my husband’s late maternal grandmother, and as soon as I became part of his family, she adopted me as her granddaughter too. This is for you, Mammy! (Note: a few of the seasonings have been tweaked for my taste)

1 Large Cabbage parboiled

Filling

1 ½ lb ground beef

½ lb ground pork 

(Or 2 lbs beef)

2 tsp salt 

½ tsp pepper

1 ¼ cup cooked rice

1 chopped onion (reserve half for sauce) 

2 eggs

½ tsp thyme (fresh, chopped)

¼ cup fresh parsley chopped 

Sauce

2 Tbs of oil

28 oz crushed  tomato (I’m going to use crushed and season it)

 1 tbs brown sugar

¼ cup wine or water 

1 tbs lemon juice or vinegar (thought the wine was for acidity but what the hell) 

2 tbs garlic clove

Garlic powder (no amount but I’ll season as if I was making a marinara with fresh garlic for the crushed tomatoes above^^)

FOR THE ROLLS

In a large pot of salted boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.

Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, onion. Season with salt and pepper

Spread a thin layer of sauce on the bottom of a large baking dish. 

Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. Bake at 350 1 hour 15 minutes(400 for 45), until rice and meat are cooked through. 

Garnish with more parsley before serving.