On Mon, 29 Sep 2003 19:10:50 -0400, "Z GIRL"
> wrote:
>
>Thanks for the tip on the rice Mare ;-). Do you have a recipe you would
>share with me . With all the little pointers everyone is giving I better
>take this from the top. Thanks!
>
>peace,
>Barbara

I don't follow a recipe, just wing it each time I make them. I first
blanch the head of cabbage, peeling off outer leaves as they are done.
Cut the thick vein out of each leaf and set aside. For the filling, I
combine ground chuck (about 2 lbs. per medium head of cabbage), minced
garlic and onion, a few tablespoons of tomato puree, several dashes of
Worchestershire sauce, and salt and pepper (also a half cup or so of
uncooked rice, if I'm adding rice). I stuff the leaves with the
filling and place each roll into a Dutch oven. Then I pour a mixture
of diced tomatoes (with their juice, if I've added rice, otherwise,
without the juice) and tomato puree over the rolls. Simmer for 30-40
minutes or until done.

Mary