Filling
- 8 ounces [227 g] ground moose
- 8 ounces [227 g] ground pork
- 1/4 cup [60 mL] raw white rice
- 1 beaten egg
- 1/4 cup [60 mL] minced onion
- 1/4 cup [60 mL] water
- Salt and pepper, to taste
Sauce
- 3 cups [750 mL] tomato juice
- 1 teaspoon [5 mL] salt
- Pinch Cayenne pepper
- 3 tablespoons [45 mL] lemon juice
- 1/4 cup [60 mL] brown sugar
- 1 clove garlic, crushed
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- Remove outer leaves and heart from cabbage.
- Transfer cabbage into boiling water; set aside for 15 minutes, to soften leaves.
- Drain cabbage; delicately remove leaves.
- Mix together all sauce ingredients; simmer for 15 minutes.
- Meanwhile, mix together all filling ingredients.
- Spoon 2 to 3 tablepoons [30 to 45 mL] filling mixture onto each cabbage leaf.
- Roll leaves; transfer rolls into a large enough oven-safe dish.
- Pour sauce all over rolls.
- Cover and bake into a preheated 325°F [160°C]oven for approximately 3 hours.
- Coat with sauce every once in a while while baking.
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