A family recipe enjoyed this time of year with cabbage, potatoes, carrots and green peppers from the garden.
1 pound Ground Beef (80/20 Ground Chuck is perfect for this recipe)
1/2 cup packaged dried bread crumbs
1 clove garlic, minced
2 tablespoons snipped parsley
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 head of cabbage
2 cups potates, peeled and diced
2 cups carrots, diced
One medium onion, diced
One green pepper, cut into strips
1 cup tomato juice
1. Combine ground beef, bread crumbs, garlic, parsley, parmesan cheese, egg, salt and pepper gently, but thoroughly. Shape or roll into 8 large meatballs.
2. Remove larger, outer layers of cabbage leaves. Roll each meatball into one or two cabbage leaves and place in large pot or dutch oven. Layer potatoes, carrots, onion and green pepper strips on top of cabbage rolls. Add salt and pepper, to taste. Pour tomato juice over the top. Cover and bring to a boil. Turn down to medium, medium-low and simmer for about one hour or until carrots and potatoes are soft.