CABBAGE ROLLS – HEALTHIER THAN USUAL – a large roaster full!

When they are done I will place them on cookie sheets to freeze; then put them into a plastic bag. That way I can take out one or more, or as many as is needed for a meal.

1 medium size head of cabbage

2 pounds lean ground beef

6 cloves garlic, minced

1 medium sized onion, chopped

2 cups cooked beans (I used Fava Beans)

3 eggs

2 cups mixture of buckwheat & brown rice

4 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 quart tomato juice

Remove the core from the bottom of the cabbage. Steam the head in a covered pot with a lid on. Remove the cabbage leaves one as a time as they become limp. Today the leaves were quite large so I cut them in half and made smaller cabbage rolls.

Bring the water to a boil, add the buckwheat/rice; bring to a boil again, simmer 15 minutes until water is all gone. Cool!

Mix everything together well except for the cabbage leaves.

Put a large spoon of mixture into each leaf and roll them up. Place then side by side in a large roaster.

Pour over the juice and bake for 3 hours at 325 ͦ F.

Enjoy some for a meal, then place the remaining to freeze separately so they can be enjoyed at another time as well. Winnie