This recipe comes originally from my paternal grandmother, who passed away before I was born. My mother kept it alive, and I make them as soon as the weather starts to turn cold...
2 pounds lean ground beef
1 medium onion -- minced
2 eggs
2/3 cup raw white rice
1 28 ounce can crushed tomatoes
2 teaspoons salt
1 teaspoon pepper
1 large cabbage
1 to 1 1/2 quarts Beef broth
Mix together meat, onion, egg, rice and salt and pepper. In the meantime core and wash cabbage and begin to steam. As outer leaves soften, remove and save. Once all cabbage is done steaming, divide the meat mixture into 10 equal portions and form into balls. place each ball of meat onto the edge of a cabbage leaf and roll up burrito style. Layer rolls in large pan with grate on the bottom to keep rolls from burning. Chop left over cabbage and layer in between the rolls. Mix together the crushed tomatoes and beef broth. Pour over rolls and cover with lid. Let simmer on medium low heat for about 2 hours.
salt and pepper broth to taste.
Makes 10 rolls.
