Cabbage Rolls
From:	Marielle, Quebec, Quebec, Canada
Comments:	For easier to digest cabbage rolls, and easier to roll cabbage leaves, blanch cabbage leaves into salted boiling water to soften harder end of leaves; drain and leave to cool before filling. The leaves of a freshly harvested cabbage usually are easy enough to roll, but older cabbage leaves easily break; it is always easier to remove and throw away harder end of leaves. Cooked cabbage rolls will keep for a few days refrigerated. Double the recipe and freeze stuffed cabbage rolls into small plastic containers, side-by-side if possible, packing no more than what is needed for one meal in each container, along with some juice. Reheat cold or frozen rolls slowly into a 350°F [180°C] oven, on the stove watching carefully or, if not frozen only, one serving at a time covered in the microwave oven, until really hot inside. Prepare a good cabbage soup with remaining cabbage leaves.
Servings:	2 to 4 [10 to 12 rolls]
Ingredients	Preparation
1 cabbage 1 pound [454 g] lean ground pork 1/3 to 1/2 cup [80 to 125 mL] long grain converted rice Salt and pepper, to taste 48 ounces [1.4 L] tomato juice	Carefully remove cabbage leaves from stem. Soften cabbage leaves in boiling water or microwave a few leaves at a time, until thicker part is almost soft [much easier to roll]; leave to cool before handling. Into a large bowl, mix together ground pork and raw rice; salt, pepper and shape mixture into small logs. Bring tomato juice to a boil into a large casserole. Meanwhile, transfer one 'log' in the middle of each softened cabbage leaf. Roll, covering meat completely; fold cabbage leaf ends and secure with toothpicks. When all rolls are ready, add cabbage rolls, one at a time, to boiling tomato juice. Bring to a boil then leave to simmer slowly for at least 1 1/2 hours, until cabbage is really soft. Serve cabbage rolls hot, coated with tomato sauce.