Perfect Recipe for Cooler Days - Beef and Pork Stuffed Cabbage Rolls

As we head into Fall my mind automatically conjuresRemove the core of the cabbage; place the cabbage
up the delicious foods I enjoy but don't make on hotin a large pot of boiling water. Parboil the cabbage until
days. There is just something about 100+ degree daysyou can peel the leaves off one at a time. Lay the
that makes one want to make quick meals. But onceleaves on a paper towel or clean tea towel to drain.
the cooler days arrive, I love bringing out what I call myMix together the ground beef, ground pork, rice, onions,
cooler (notice I didn't say cool or cold) days recipes.salt and pepper. Place some of the mixture onto each
These Cabbage Rolls are one of them. Theof the cabbage leaves, leaving enough cabbage leaf
combination of beef and pork make this rolls special.to roll it over the mixture, envelope fashion; secure with
Try them soon for a real old fashion comfort meal.toothpicks.
BEEF AND PORK STUFFED CABBAGE ROLLSPlace the cabbage rolls in a large pan and cover with
1 medium to large head of cabbageboiling water. Add the dill to the water and bring water
1 lb lean ground beefback to a boil. Cook rolls for 1 hour. Remove the rolls
1 lb lean ground porkfrom the pan using a slotted spoon. In a medium bowl
3/4 cup rice, uncookedstir together the sour cream, flour, tomato paste, 1 tsp
2 small onions or 1 medium onion, choppedsalt tosalt, and the sugar. Stir this mixture into the pan from
tastepepper to tastewhich you removed the cabbage rolls. After the
1 tbsp dillmixture is mixed in well, add the cabbage rolls back to
1/2 pint sour creamthe pan and heat for about 10 minutes.
3 tbsp flourDiabetics can enjoy this recipe by replacing the sugar
1 small can tomato pastewith 2 tbsp Splenda granular.
1 tsp saltEnjoy!
2 tbsp sugar*