Stuffed cabbage leaves (Makes 10-12 cabbage rolls)
By Vickie Chynoweth
1 pound 93% lean ground beef
1 pound bulk pork sausage
1 medium head of green cabbage (I used savory cabbage for this recipe)
2 cups yellow onion, about 1 medium sized onion
1 cup of chopped mushrooms, about 4-6 large mushrooms
2 cups of quinoa
1/2 teaspoon ground black pepper
1 teaspoon granulated garlic
1/4-1/2 teaspoon cayenne pepper
2 cans of 14.5 ounce cans diced tomatoes
2 1/2 cups water
1 tablespoon butter
1. Clean and core cabbage. Bring a large saucepan of water to boil. Gently remove cabbage leaves one at a time and place in boiling water for about 5 minutes or until tender. Drain in a colander to cool until ready to use.
2. In a large bowl mix all ingredients, except for canned tomatoes, water and butter. Use your hands to mix ingredients until evenly blended.
3. Take meat mixture and form into balls, large enough to fit into one leaf and still be able to fold sides of cabbage leaf around meat ball. Do this until all meat is used. Take leftover cabbage and coarsely chop.
4. Butter sides of stock pot. Take enough chopped cabbage to cove bottom of stockpot. Place stuffed cabbage leaves in stock pot, seam side down. You can stack the stuffed cabbage in row on top of each other. Top with any remaining chopped cabbage.
5. Pour tomatoes and water over the top of stuffed cabbage leaves. Bring to a boil. Turn down stove to simmer and cover loosely so that steam can escape. Cook for 90 minutes. Serve with potatoes and ketchup.