Stuffed Cabbage

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Place in fridge until ready to stuff the cabbage leaves.  This filling will do about a dozen cabbage rolls.</div> <bR> <div> I stick one of those large forks (the kind you use to hold the turkey or ham while carving) into the core of the cabbage so I can remove it from the water more easily. Using a sharp knife, cut straight down into the cabbage head all around the core. Be careful doing this, raw cabbage tends to grab onto the knife so watch those fingers! You are not trying to remove the core, just cutting in so some of the outer leaves will come away easier.</div> <bR> <bR> <div> <IMG SRC="d105ed30.jpg" border=0 width="350" height="211" ALIGN="LEFT" HSPACE="5" VSPACE="0">    In a large stock pot, blanch cabbage heads. Carefully cut away the outer leaves as they begin to unfurl from the head and drain. You'll need about a dozen or so leaves of the largest leaves. Remove the cabbage heads from the hot water to cool. You will want to wait until you've used up all your beef mix before you begin slicing the remaining cabbage. </div> <bR> <bR> <div> <IMG SRC="d115e020.jpg" border=0 width="350" height="258" ALIGN="LEFT" HSPACE="5" VSPACE="0"><IMG SRC="d125eee0.jpg" border=0 width="350" height="238" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"> </div> <bR> <div>  Using a sharp knife, hold the blanched cabbage leaf in your hand and carefully slice away most of the rib from the back side of the leaf (the side that would be like the outside of a bowl), leaving a thin band of the rib - enough to hold the leaf together. </div> <bR> <div> <IMG SRC="d135e080.jpg" border=0 width="350" height="264" ALIGN="LEFT" HSPACE="5" VSPACE="0">    Place a small amount (1/4 cup or less depending on the size of your leaf) of the meat filling near the base of the inside of the cabbage leaf and begin rolling. When you've finished the roll, gently tuck (push) the excess sides of the roll into the ends of the roll. The softer the cabbage leaves are, the easier this will be to accomplish without tearing the leaves. Sometimes the tucking in just doesn't work. You can just fold the sides of the leaf into the center and roll it up. Place the roll in the pot so the edge of the leaf is on the bottom. There isn't any stirring that will be going on to disturb the rolls so they won't come undone.</div> <bR> <div>      When you've finished rolling, quarter the remaining heads of cabbage, cutting out the core. Thinly slice (shred) the cabbage and set aside. </div> <bR> <div> <IMG SRC="d145e700.jpg" border=0 width="350" height="368" ALIGN="LEFT" HSPACE="5" VSPACE="0"></div> <bR> <div>      Open the can of whole tomatoes and pour into the bottom of a large stock pot, breaking the tomatoes apart with your fingers. Spread a couple of handfuls of the shredded cabbage over the tomatoes. You'll want about 1/2" - 3/4" (or more if you've got a lot of shredded cabbage left) on the bottom. Arrange your cabbage rolls with pieces of kielbasa scattered among the rolls. Add another layer of shredded cabbage. Then another layer of cabbage rolls and kielbasa. Repeat until all your rolls are in the pot and cover with remaining shredded cabbage. </div> <bR> <bR> <div> <IMG SRC="d165e0f0.jpg" border=0 width="350" height="271" ALIGN="LEFT" HSPACE="5" VSPACE="0"> </div> <bR> <div>     Add enough water to cover the cabbage, cover and bring to a boil. Reduce heat to simmer and cook for 3 - 4 hours, adding water as necessary to keep the cabbage covered. Every so often (20 - 30 minutes), use a spatula or slotted spoon to push down on the surface to keep the top layer of cabbage under water.</div> <bR> <bR> <bR> <bR> <div>      This dish will freeze well. Open several zipper sandwich bags and place in large plastic drink cups, folding the zipper part over the edge to hold the bag in the cup. Place one cabbage roll and a couple of kielbasa pieces with some shredded cabbage in a zipper sandwich bag, add enough liquid to fill but still be able to close the zipper bag, removing as much air as possible. Lay the bags on a cookie sheet covered with a paper towel (to keep them from sticking to the sheet) and freeze on the cookie sheet. When frozen, transfer the bags into large zipper bags and store in the freezer.</div> <bR> <div>      There's two ways to thaw the frozen meal. If you're only having one portion, remove the zipper bag and place the frozen package in a covered double boiler over low heat for 30 minutes (or so) and it will thaw and heat perfectly. If you're serving more than one portion, remove the zipper bags and place in a covered larger pot over <B><U>very low</U></B> heat for 45 minutes or until heated through.</div> </tD> </tR> </TABLE></div> <bR> </td> </tr></table></body>