Grandma's Cabbage Rolls

Basic as they are, it isn't easy to share this recipe; this is one of those recipes that define food in our family. Grandma would make a big pot of these (at least double this recipe) and a big pot of mashed potatoes with lots of butter to go with 'em. Then, my brothers and I would chow down, relishing the Eastern European heritage that brought them to us. Nowadays, I get more requests from those same brothers to make these than anything else and, as if that weren't enough, my husband has joined the ranks.

1 large head of cabbage
1 1/2 lbs ground beef (no leaner than 20/80)
1 c. white rice (not quick-cooking or instant)
1 large onion, chopped finely
2 large cloves garlic, minced
2 tsp salt
pepper to taste
1 meduim can (app. 12 oz) tomato paste
1 large can (28 oz) ground or pureed tomatoes

Fill a stock pot (big enough to fit the whole head of cabbage) with enough water to come halfway up the sides of the cabbage. Bring the water to a boil and, as the leaves become tender (but not cooked), remove the leaves from the head of cabbage layer by layer (you can remove the head from the pot each time you perform this task. Return the cabbage for the next layer or two and so forth). Reserve the outermost, damaged leaves for lining the cooking pot. The largest leaves can be cut in half down the middle.

Combine the beef, rice, onion, garlic, salt and pepper in a bowl (don't bother with a spoon - just use your hands.) Line a stockpot with the outermost leaves. Lay the tender leaves on the counter one at a time a fill with a teaspoon or so of mixture. Starting from one long end, roll the leaf, tucking in the sides as you go. Layer the rolls on top of one another in the stockpot. With a whisk, combine the tomato paste and puree with one large can full of water. Pour the tomatoes over the rolls and add enough water to just cover the rolls (as needed). Bring the mixture to a boil, then reduce the heat, cover and let simmer for 45 minutes, until rice is tender. Serve with mashed potatoes and corn (there IS no other way.)

Kristin M.
Pullman, WA