Ingredients
2 heads cabbage (4 lb., tender and green)
2 1/2 lb. ground beef
1 1/3 c. long grain rice
1 small can tomato paste
salt, cinnamon and garlic powder to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
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Saute the ground beef until you remove the reddish out of it. Drain. Add the rice, tomato paste and seasoning. Trim core of center of cabbage. Insert whole head in boiling water for wilting to make leaves come out one by one and easy to roll. Drain and separate leaves. Cut off coarse ribs, enough to roll easily. Put about 1 tablespoon in half of a large leaf or use large leaf and put about 2 tablespoons. Line boiler with 2 or 3 leaves or some of the coarse ribs that have been taken off to prevent scorching. Lay cabbage rolls evenly, layer after layer. Add about 4 cups water mixed with a small can of tomato sauce and salt as desired. Add enough water to cover cabbage rolls and cook, covered, at medium heat until it boils, then you finish cooking on low heat until done. It's best to cover cabbage rolls with foil paper so that they will stay down. It usually takes about 45 minutes or so. Check occasionally to see if done.