Greek Cabbage Rolls

Recipe from Oxmoor House

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  • 1 medium cabbage
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons shortening
  • 3/4 pound lean ground pork
  • 1/4 pound ground chuck
  • 1/4 cup regular rice, uncooked
  • 4 cups boiling water
  • 2 (8-ounce) cans tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Core and wash cabbage. Separate leaves, and cook in boiling water 3 minutes or until limp. Drain and set aside.
  2. Sauté onion and garlic in hot shortening in a large skillet until tender. Add meat and rice; cook until meat is browned, stirring to crumble.
  3. Place 2 tablespoons meat mixture in center of each cabbage leaf; fold ends of leaves over, and fasten with wooden picks. Place in a Dutch oven. Add water, tomato sauce, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours. Remove rolls to a serving platter; serve with sauce.
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