My wife and I love to cook. I often make this recipe at holidays just the way my Hungarian grandmother taught me.

Ready

• 1 ½ to 2 lbs. ground meat (ideally equal parts veal, beef, and pork, but any combination will do)
• 1 head of cabbage
• 1 to 1 ¼ cups of rice
• 1 large onion
• 2 Tbs vegetable oil
• 1 64 oz. can of tomato juice
• salt to taste
• pepper to taste

Set

• several large pots
• frying pan
• mixing bowl

Go

1. Core cabbage head (2 inch core is sufficient)
2. Wilt cabbage in a large pot with hot but not boiling water.
3. As each leaf wilts, pull off of cabbage head.
4. Repeat until all leaves are wilted and off the
5. cabbage head.
6. Throw the 1-2 most outer leaves out.
7. De-vein cabbage leaves.
8. In a separate pot, par-boil rice for 1 to 2 minutes with instant rice (longer if not instant rice).
9. In a frying pan, simmer chopped onions in oil until translucent.
10. Mix meat, rice and onions in a mixing bowl.
11. Add salt and pepper to taste (the mixture can take a tremendous amount of spice so don’t be shy).
12. Grab approximately 2 to 3 large tablespoons (depending on size of leaf) and place on the center of a cabbage leaf.
13. Shape the meat mixture into a cylinder.
14. Wrap the leaf around the cylinder and then tuck the top and bottom in to form the cabbage roll (you don’t have to be fussy with how you roll the cabbage).
15. Place the inner most cabbage leaves on the bottom of a large soup pot.
16. Place largest cabbage on the bottom and continue until all cabbages are in the pot.
17. Fill the pot with tomato juice until top layer of cabbage is covered.
18. Simmer on medium-low heat for 1 to 1.5 hours.