- 1 small head of cabbage
- 1 lb. ground hamburger
- 1 c. crushed, dried bread crumbs
- 2 eggs
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 bag frozen Normandy blend vegetables, if pieces are too large, dice or chop in a food processor, chop finely enough and you can sneak the veggies past the pickiest of eaters
- 6-8 small to medium potatoes, sliced
In a large pot, place whole head of cabbage and cover with water and boil till just tender, we don’t want to boil it completely, we just want it cooked till the leave are flexible enough to come off the head without breaking. (I cut the core out before I boiled to allow the water to penetrate the core, and it opened it up to be able to test how easily the leaves came off)
While boiling cabbage, in a large bowl place ground meat, bread crumbs, eggs, veggies, and all spices and knead together to mix well. (this is also a good reason to chop the veggies so they knead well)
Slice potatoes and layer a 9 x 13 casserole, place into the oven at 350 degrees while rolling cabbage.
Pull a cabbage leaf off and lay flat, place meat mixture about a 1/4 c. in the center and fold the leaf over meat. if smaller leaves you can use two leaves, place a second leaf over the top and turn and fold over. set aside.
Once you have enough leaves filled to fill the pan, pull potatoes out and put spoonfuls of butter over potatoes, about 6 heaps. then place rolls in pan completely covering potatoes, mashing butter down if needed to be under the rolls. loosely cover the dish with foil, leaving a vent on one end, to allow air to escape and heat to get in, but we don’t want the rolls to dry out. Bake for one hour.
let sit 5 minutes and serve.
Tip: serve with optional soy sauce, spicy mustard or honey mustard as accents to filling.