Gramma B's Stuffed Cabbage

1 Winter Cabbage:

Put cabbage in a pot of boiling water root side down for about 5 minutes.

When the leaves are pliable cut or pull the leaves from the core and use a sharp knife to thin down the stem of the leaf.

Meat: 

1 lbs 85 percent lean

1/2 lbs ground pork

1/2 lbs veal, less than 30 percent fat

Mix meat together. Don't over work the meat

Mix in

1 teaspoon salt (taste raw meat for proper salt content)

1/4 teaspoon pepper

1 clove garlic diced fine

1 egg large

1/2 cup white River Rice.  Cook rise for 12 minutes

Place stem of cabbage leaf toward you and place a clump of meat on leaf. Roll leaf tightly tucking in the edges. Insure equal clumps of meat for even cooking.  Place in pot with a few inches of water. The open end facing down.  Chop up left over cabbage and place over 1st row of stuffed cabbage. Take 4 whole pealed Roma tomatoes and hand crush them over the stuffed cabbage   Place the next layer of stuffed cabbage and again cover with chopped cabbage and crushed tomatoes.   

1 tablespoon tomato paste

Fill pot with water to about two inches from top. The top layer of stuffed cabbage is not submerged.  Bring to a medium boil for 1 1/4 hours.  When water begins to boil add one tablespoon of tomato paste.    Throughout cooking time periodically push down top layer into boiling broth.

1 can of Cento whole pealed tomatoes 14 ounce

This is a recipe for approximately 12 cabbage rolls and is doubled up for frozen leftovers.

Edit: As an addendum add cauliflower rice to the mix.

In a pinch, if you can't get veal, a meatball mix works as well.