|10 min||1 h 10 min||5|
|1/4 cup||Beef broth (stock)|
|450 gm||Beef, ground, extra lean|
|1 medium head||Green cabbage|
|1 1/2 cup||Cauliflower|
|1 can(16oz)||Crushed tomatoes canned (for sauce)|
|2 medium egg||Egg|
|1 tsp||Garlic salt (for sauce)|
|1 tsp||Garlic salt (or to taste)|
|3 tbsp||Heavy whipping cream, 38% M.F. (for sauce)|
|220 gm||Pork, ground, lean|
|1 dash||Salt (or to taste)|
Preheat your oven to 350 degrees F.
Filled a pot of water so it could boil. Slice the bottom (stem) off of the cabbage and cut the whole head in half from the top. Blanch the whole head of cabbage in boiling water for a few minutes until the cabbage leaves easily come apart and are pliable.
Mix the ground beef and pork in a meat grinder together.
Cut cauliflower into smaller pieces and grind in a food processor until it has the consistency of rice. Put the “rice” in with the meat, two eggs, and some garlic salt. Mash together.
Placed a couple of spoonfuls in the center of each usable cabbage leaf and roll it up. Place rolled cabbages back in the pot. Any leftover cabbage can be left in the pot.
pour some beef broth, salt and pepper in the roasting pot. Place the lid on top of roasting pan and cooked it at 350 degrees F for about an hour. The more you make the longer you need to cook them.
Meanwhile, they throw together some crushed tomatoes from a can, heavy cream, and garlic salt to taste; for a sauce.