Stuffed Cabbage (Helupkies)

• 8 large cabbage leaves (more, if smaller)
• 1 c. cooked white rice
• 1/2 lb. ground beef, veal, pork or turkey or a mixture
• 3 Tbsp. finely chopped onion
• 1 tsp. dried parsley
• 1/2 tsp. salt
• 1 egg
• 1 clove garlic, mashed or finely minced
• pinch of pepper
• 2 Tbsp. grated Romano or Parmesan cheese (optional)
• 1/2 c. water or broth (chicken or beef)
• 1/2 c. tomato sauce

1. Wash head of cabbage.
2. Cut the stem from the head of cabbage deep enough to start a separation of the very outer leaves from the core.
3. Carefully pull away the outer leaves.
4. Continue to remove the leaves until you have enough for the recipe.
5. If the leaves are not coming off, you may dip the head of cabbage in boiling water to loosen 3 or 4 leaves at a time.
6. Once you have the leaves you are going to use, steam them until tender.
7. (In order to steam, fill a Dutch oven 1 to 2-inches with water.
8. Place a colander inside and then the leaves in the colander.
9. Put the lid on and boil the water for 5 to 10 minutes.)

cabbage, white rice, ground beef, onion, parsley, salt, egg, clove garlic, pepper, romano, water, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243853 (may not work)