Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV
Serves 4-6 people
Ingredients:
- 1 lb of ground meat
- 1 cup of raw rice
- 1 egg
- 1 onion (chopped)
- 1 clove of garlic (minced)
- Cayenne pepper to taste
- 1/4 cup of claret wine or dry red wine
- 1 head cabbage
- 1 8 oz can tomato sauce or 1 cup of ketchup
- 1/2 can (4 oz) water
Instructions:
Mix the ground meat, rice, egg, onion, garlic, pepper, and wine together in a bowl.
Separate cabbage into leaves, trimming away all the tough part of the stem of each leaf. Place leaves in a pan of water to tenderize.
When soft, place a generous tablespoon of meat-rice mixture into each cabbage leaf and roll the edges of the leaf around it. The roll may be secured by a toothpick.
Put the rolls into a saucepan. Pour mixture of tomato sauce and water over the rolls.
Cook on low heat for 30-40 minutes.
