Perfect Recipe for Cooler Days-Beef and Pork Stuffed Cabbage Rolls

As we head into Fall my mind automatically conjurs up the delicious foods I enjoy but don't make on hot days

. There is just something about 100+ degree days that makes one want to make quick meals. But once the cooler days arrive, I love bringing out what I call my cooler (notice I didn't say cool or cold) days recipes. These Cabbage Rolls are one of them. The combination of beef and pork make this rolls special. Try them soon for a real old fashion comfort meal.

BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage

1 lb lean ground beef

1 lb lean ground pork

3/4 cup rice, uncooked

2 small onions or 1 medium onion, chopped

salt to taste

pepper to taste

1 tbsp dill

1/2 pint sour cream

3 tbsp flour

1 small can tomato paste

1 tsp salt

2 tbsp sugar*

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion; secure with toothpicks.

Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour. Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan from which you removed the cabbage rolls. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes.

Diabetics can enjoy this recipe by replacing the sugar with 2 tbsp Splenda granular.

Enjoy!

Perfect Recipe for Cooler Days-Beef and Pork Stuffed Cabbage Rolls

By: Linda Wilson

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