Clay's Kitchen : Brassicas and Leaf Vegetable Recipes

Brassicas and Leaf Vegetable Recipes

Stuffed Cabbage Leaves

Recipe from: Joanne Irving, my mother
Servings: 4 generous servings

2 pounds loose cabbage
1 pound ground pork
½ cup washed uncooked rice
1 chopped onion
1 ½ teaspoon salt
¼ teaspoon pepper
2 cups fresh or canned solid tomatoes to which ⅛ teaspoon soda has been added

Combine meat, rice, chopped onion, salt and pepper. Mix well. Separate cabbage leaves. Cook them in boiling water for several minutes until soft enough to roll. Drain well and when cool, place a roll of meat mixture on each leaf and roll to enclose meat. Place carefully in layers close together with open ends down in a heavy Dutch oven. Sprinkly rolls with about 1 teaspoon salt and a little pepper. Cover with tomatoes and cook slowly about 2 hours in a covered Dutch oven. If you like okra, place frozen okra over tomatoes and the okra takes on the flavorings of the pork and tomatoes. Delicious.

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