My husband and I enjoyed this dish very much. We both got to taste this cabbage rolls when we both were undergraduate students in Canada in the early seventies. One of husband classmate, Clark invited us to their home for dinner and Beverly, a Ukraine girl, made this dish for us. We enjoyed it very much that she was so kind to teach me this.
Over the years, I have changed the recipe many times but the end result is still great.
¾ pound long grain rice
5 pounds head green cabbage
¾ pound ground pork
¾ pound ground beef
2 small yellow onions, peeled chopped
1½ cans (14½ oz) diced tomato, undrained
1½ cans (15oz tomato sauce
¾ teaspoon salt
¾ teaspoon sugar
¾ teaspoon dill weeds
1½ tablespoons dried parsley
1/8 teaspoon cayenne pepper
Filled a large heavy bottom pot with water and heat over medium heat and bring to a boil. Add the cabbage and cook just until leaves fall off head. Remove the head and cool a little for easy handling, remove 18 large leaves for the cabbage rolls; cut the thick vein off thinly from the bottom of the leave, making a V-shaped out to fill the rice filling. Set aside.
Combine the pork, beef, chopped yellow onions, ¾ cup tomato sauce, salt, dill weeds, dried parsley and cayenne powder in a mixing bowl. Put ¼ cup meat filling on each cooked cabbage leaf, overlap cut ends of cabbage leaf. Fold in both sides , beginning from the cut end. Roll up completely to close filling.
Preheat the oven to 350°F. In a deep dish, combine the finely diced tomatoes, remaining tomato sauce and sugar and stir well. Set aside.
Meanwhile, arrange the finished cabbage rolls seam side down in the Dutch oven. Pour the finely diced tomatoes mixture over the finished cabbage rolls.
Cover and transfer to preheat oven and bake for 90 minutes or until tender. Serve the cabbage rolls with some tomato sauce.