4 heads of cabbage

5 pounds ground meat

3 pounds pork ground meat

2 cups rice

2 onions, chopped

2 bell peppers, chopped

Tony Chachere’s

Salt

Pepper

Cabbage

Boil a big pot of water and add salt. Put a big fork in the nub of the head of cabbage. When water starts to boil put the cabbage head in the water with a knife and cut each leaf at the stem. The leaf will soften, but don’t let the cabbage leaves get too wilted. Continue until all the leaves are off cut the thick vein from each leaf.

Meat

In a big bowl mix the meat, onions, bell peppers and rice together. Season to taste, add a little extra salt for the rice. Take about a hand full of meat make it into a log, place at top of cabbage leaf. Make one roll, then fold in left and right side continue rolling until you reach the end. Place rolls (open end down) in pot and add enough water to cover the bottom of pot.

Cook on medium heat for about 45 minutes. Check top cabbage roll to see if the rice is cooked.

Denise Buteau, New Iberia