Stuffed cabbage rolls

Ingredients

• 650 gCabbage, raw
• 300 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 300 gPork, ground, 84% lean / 16% fat, raw
• 160 gRice, white, long-grain, regular, raw, unenriched
• 150 gOnions, raw
• 50 gEgg, whole, raw, fresh
• 900 gBeverages, water, tap, drinking not counted – removed
• 500 gBeverages, water, tap, drinking
• 7 gSalt, table
• 1 gSpices, pepper, black
• 150 gBeverages, water, tap, drinking

Method

1. Weigh 650 g from eight large cabbage leaves. Boil them in 700 g water for four minutes. Drain and cool the leaves.
2. Cook rice in 350 g water for eight minutes and drain. Finely dice onion and mix with both meats, rice, egg, salt and pepper.
3. Divide filling into eight portions, wrap in leaves and place seam-side down in a pot. Add 500 g water, cover and braise for 65 minutes; serve two rolls each. Serve with the remaining braising liquid.