This was a two-pronged experiment. First, I wanted to see how well I could use leftover cabbage, and second, I wanted to see about solving the mystery of my great-grandmother's origins. She said she was German Jewish, but her cooking more closely resembled that of Polish cuisine. Unfortunately her family immigrated here in the late 1700's, so it's hard to find conclusive data. Even more unfortunate, her recipe was lost when she passed, so I had to find a recipe that might be comparable and go with it. I will have my auntie or grandmother try it and let you know the conclusion.
First, brown one chopped onion in two Tablespoons of butter. Once they are browned, set them aside. Combine a pound each of ground beef and pork with about a cup of cooked rice. Mix together two eggs, salt to taste, and two Tablespoons each of marjoram and sage. Combine the eggs and the onions with the meat mixture and knead with your hands.
Next, blanch about eight cabbage leaves in boiling water; once they're bright green, take them off the heat. Trim off anything that will not bend. Place about a handful of the meat mixture in the center and roll it up; place it in a casserole dish seam side down. Continue until you run out of cabbage and meat. Pour one can of diced tomatoes in juice over the top and bake at 350 for at least an hour and a half or until your thermometer reads 150 degrees.
Will and I both loved it. I will make this again, regardless of how comparable it is to my grandma Solomon's recipe.
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