Stuffed Cabbage

Growing up, we ate a lot of stuffed cabbage.  We called them glumkies.  They are so delicious and bring back many fond family memories.

• 4 T olive oil 
• 1 c onion, minced 
• 2 cloves garlic, minced 
• 1 lb ground pork 
• ½ lb ground beef 
• 1 extra large egg 
• salt & pepper 
• 1 c rice, cooked 
• 1 large head green cabbage

Heat the olive oil over medium heat and cook the onions until translucent.  Add the garlic and cook two more minutes and remove from heat.

Place the pork and beef in a bowl and stir in the onion mixture, egg salt and pepper and rice.  Set aside.

Core the cabbage, leaving the leaves intact.  Cook in boiling water to cover for eight minutes.  Remove from the pot, and let cool.  Remove the leaves, and trim the ribs from the leaves with a sharp knife.   Place three to four tablespoons of the filling on the wide end of each cabbage leaf and roll up towards the other end firmly, tucking in the sides as you roll.   Place the rolls side by side in a large casserole dish.

• 2 T olive oil 
• 2 cloves garlic 
• 4 c diced tomatoes 
• ½ c dry white wine 
• salt and pepper to taste

Preheat oven to 375 degrees.

Place the oil in a pan over medium heat and add the garlic.  Cook for two minutes and add the tomatoes.  Stir in the wine and season with salt and pepper.   Cook for fifteen minutes and remove from the heat.

Pour the sauce over the rolls, cover with foil and bake for forty-five minutes.  Remove the foil and cook another 15 minutes.

To serve, place a couple of rolls on individual plates, ladle with sauce and a dollop of sour cream.