Cabbage Rolls (Meat)

Cook rice in boiling water until halfway done. In a small bowl, combine rice, meat, egg and onion, garlic. Salt and pepper to taste (but don’t taste it as it is raw)—I add a pinch or two of both.

Cut whole leaves of cabbage off the base. Put cabbage leaves in boiling water for 5 minutes or until bright green and easily folded. Drain. While the leaves are still warm, take about 1/4 to 1/2 cup of mixture and roll inside of cabbage leaf, tucking the sides of the cabbage in. Put flap side down in a 3-quart sauce pan. Stuff green pepper as well. According to my aunt, the green pepper adds flavor and is important, but leave it out if you do not like green peppers. Continue stuffing cabbage leaves until all meat is used up.

Cover the rolls with tomato sauce and Worcestershire sauce. Cover and bring to a boil. Simmer for 1 and 1/2 hours. Serve.

Notes:
Cut up any left over cabbage and put it in the same pan. Sometimes I use one can of fire roasted tomatoes as well.