Cabbage Rolls

• STUFFING
• 1lb ground beef
• 1lb ground pork
• Rice (evenly throughout maybe 1cup)
• Garlic and chili's to taste
• Dill
• Head of Cabbage
• SAUCE
• 1 V8 tomatoe juice can
• 1 large can of tomato paste
• 1 can of diced tomatoes
• Garlic and chili's to taste

1. Cut core out of cabbage and steam for 10 minutes in boiling water - leaves should appear translucent. Drain and rinse under cold water.
2. Once cool enough to handle remove cabbage leaves .
3. Mix beef, pork, rice, garlic and seasonings including a tablespoon of fresh dill.
4. Mix tomatoes, V8 and a bit of Franks in blender. I use La San Marzano.
5. Roll meat mixture in cabbage leaves and pour sauce overtop. Spread dill on top.
6. Bake at 350 for 1.5-2 hours.

ground beef, ground pork, rice, garlic, dill, cabbage, tomatoe juice, tomato paste, tomatoes, garlic

Taken from www.epicurious.com/recipes/member/views/cabbage-rolls-53036481 (may not work)