Stuffed Cabbage Leaves
|Veal||1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)|
|Boneless beef||1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)|
|Onion||1 Small, quartered|
|Uncooked quick cooking rice||250 Milliliter (1 Cup)|
|Dill weed||5 Milliliter (1 Teaspoon)|
|Thyme||5 Milliliter (1 Teaspoon)|
|Salt||5 Milliliter (1 Teaspoon)|
|Pepper||2 Milliliter (1/2 Teaspoon)|
|Cabbage leaves||12 Large|
|Tomato sauce||15 Ounce (1 Can, 425 Grams)|
Assemble Food Grinder with Fine Disc.
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.