Un-Stuffed Cabbage Rolls
Serve over rice or pasta
This recipe will make about 10 pints
2 pounds of ground pork or meat of your choice
2 large onions chopped
2 garlic cloves minced
10 cups cabbage chopped
1 cup carrots shredded
2 quarts diced tomatoes with liquid*
1 quart tomatoes sauce*
1 cup water
2 teaspoons each salt and pepper
1/4 cup brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
Prepare veggies according to recipe
In a skillet, cook ground pork or meat of your choice. Drain meat in a colander. You can also rinse with hot water to remove as much grease as possible.
In a stock pot, bring water to a boil, add cabbage, cover and simmer for 15 minutes or until the cabbage is soft.
In a large roasting pan, mix all the ingredients listed in the recipe.
Slow roast in a 300 degree oven stirring every 15 minutes for 60-90 minutes.
Check mixture after 60 minutes for thickness. Take a wooden spoon and stand it in the middle of the mix. If the mix is too thick, the spoon will stay standing.
*If mixture is too thick, add 1 cup tomato sauce, 2 cups diced tomatoes with liquid. Mix well
Ladle mixture into pint jars to a 1 inch headspace.
Remove air bubbles, add more mixture if needed to bring it back to 1 inch
Wipe rim, apply lid and ring
Process at 11 pounds pressure for 75 minutes
After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.