Let it snow

Ever since Nana told me they made some last weekend, all I’ve thought about is making cabbage rolls. This would be a great weekend to do it, since they’re forecasting this big snow. (Eh. I’m cynical. They like to sound the alarm here over big snow storms that never materialize.)

This is as close as I can get to her recipe:

Cabbage Rolls

Filling

• 1 pound ground beef (or turkey) 
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk

Sauce

• 1 cup V8 (I prefer low sodium) 
• 1 can (14.5 ounces) diced tomatoes, undrained

For the top

• 1 container saurkraut, drained and rinced 
• 1-2 oz sliced pepperoni (optional)

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling. Place in a baking dish. Place saurkraut around the rolls. Pour V8 and tomatoes over the cabbage rolls, and scatter the pepperoni on top. Bake covered in a preheated 350° oven for one hour. Remove rolls and allow to rest for 30 minutes. (Cabbage rolls are actually much better the next day.) Recipe serves 6.