large batch cabbage rolls

The very first thing you do:

2 small fabric bags (sachets) pickling spice

2 large cans tomato juice

Chopped onion to taste

Garlic

Half a head of celery cut into chunky pieces

Diced Peppers

Diced tomatoes or cherry tomatoes

A pinch of chili flakes

Place all into a roaster (love the counter top one)

And start boiling this. This will become your sauce.

Next:

Boil about 2 cups of rice.

Drain and set aside.

Next:

Core 2 large heads of cabbage

Place hole down into a pot of boiling water

**enough water to have cabbage half immersed

Turn heat to medium and put lid on (best you can)

In our kitchen this is one man's job, so if you are doing this recipe alone, continue with these instructions before continuing.

After about 5 minutes you should be able to start peeling off whole leaves. 

Pull off and place on clean tea towel.

Continue until the leaves are too small to use.

Dice this remaining cabbage and toss into the sauce.

Next:

Mix together

2 family size packages of ground meat

your cooked rice (now cool enough to handle)

Salt and pepper

4 eggs

And onions if desired

Next:

Make a large "meatball"

And place in the centre of a leaf

Fold leaf edges in and roll

Pin with a toothpick if desired

Note trim out extremely hard core where necessary!

Place directly into sauce.

Repeat.

If there is meat left at the end.

Form meatballs and throw them in.

Next: 

Cook for several hours.

Shut off and let cabbage rolls soak in sauce.

The longer this is done the more flavour they will have.

When cool (probably next morning)

Divide into meal sizes

And freeze WITH some of the sauce.

"Bon appetit!"