- 1/2 cup green olives ( optional)
- 1/2 cup raisins ( optional )
- 1½ cups + ⅓ cup tomato sauce
- 1/2 cup light brown sugar
- 4 tsp. red wine vinegar
- 1 cup uncooked rice
- salt & pepper to taste
- 1/2 green bell pepper diced small
- 1/2 cup whole kernel corn
- 1 can diced tomatoes
- 3 tablespoons fresh parsley
- ½ teaspoon dill weed ( optional)
- 3 cloves garlic, minced
- 2 small onions, grated
- ½ lb ground beef
- 1 lb ground pork or turkey
- 1 head green cabbage
- Boil cabbage leaves about 3 minutes or until soft. ( I core my cabbage before I place it in the water and then I gently peel the leaves off the head)
- Preheat oven to 350 degrees.
- Add beef, pork (or turkey), rice, onions, bell pepper, corn,garlic & herbs to a large bowl. mix together well then add the diced tomatoes.
- Mix tomato sauce, vinegar, brown sugar, raisins and olives in a bowl and then spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
- Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. I normally get about 12.
- Pour sauce over the cabbage and cover tightly with foil. Bake 2 hours. Let cool 20 minutes before serving.