# Grandpa Alda's Stuffed Cabbage

Author: Mary Slavinsky

### Ingredients

- 1 medium head cabbage
- 2 Tbsp. olive oil
- 121​ cups chicken broth
- Stuffing
  - 1 lb. lean ground pork or beef
  - 21​ c. rice (uncooked)
  - 1 egg
  - 3 scallions, chopped
  - 3 Tbsp. tomato paste
  - Salt and pepper to taste

### Instructions

- Remove coarse outer leaves of cabbage and cut out core from base.
- In medium saucepan, bring 3 cups of water to boil.
- When boiling, plunge in whole cabbage and cook for 10 minutes.
- Remove from water and cool.
- Separate cabbage leaves, one by one, cut off thick stems, and discard.
- In same boiling water, cook coarse outer leaves of cabbage 5 minutes.
- Drain from water and line bottom of casserole dish with them.
- Combine all ingredients for stuffing.
- Mix and knead until smooth.
- Place 1 to 2 tablespoons stuffing in middle of each cabbage leaf.
- Fold in sides, over stuffing and roll tightly from end to end.
- Start from the stem towards the tip of the leaf.
- Arrange rolls snugly and side by side in layers until all stuffing and cabbage leaves are used.
- Pour over the oil and chicken broth.
- Place a small plate upside-down to weight rolls down.
- Cover and cook over medium heat for 45 to 60 minutes.