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Ingredients:
1 head cabbage (medium)
1/2 cup rice
1 pound pork
1 quart
tomato juice
1/2 pound veal
4 cups milk
1 egg
Salt and Pepper
1 tablespoon butter
1 cup cream
Separate
cabbage leaves in a pan of hot water on the stove just a few minutes will soften to peal off one at a time; drain.
Boil
rice in milk until well done
Let cool
Mix the meat, rice, egg salt and pepper
Take a cabbage leaf and
put a spoon of meat mixture on each leaf and roll
Fasten with toothpicks if needed
I put the cabbage rolls in
a CROCK-POT put tomato juice over the rolls and cook on low for several hours or until done.
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