Stuffed Cabbage Like My Mother Made - cooking recipe

Ingredients

1/2 lb ground beef
1/2 lb ground lean pork
1 beaten egg
1/2 cup cooked rice (firm)
1 -2 clove minced garlic
1 teaspoon salt
1 teaspoon sweet Hungarian paprika
fresh pepper, a few turns of the mill
1/2 cup water, enough to hold together the above mixture about or 1/2 cup milk, which ever you prefer
1 head cabbage
1 (28 ounce) can tomato puree
2 bay leaves
4 -6 peppercorns
1 pinch basil (I like to use fresh minced)

Preparation

Boil about 2 c.
water in a lg.
pot.
Wash your cabbage.
Then place the full head into the boiling water for a few min.
(Pour water into a measuring cup and save.) You will see the outer leaves softening.
Remove.
Turn upside down on a cutting board and remove a good portion of the stem.
Gentley and carefully peel off full leaves until you no longer can pull any off.
Wrap each ball separately with a leaf.
Shred the remaining cabbage and put it back into the lg.
pot.
To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage.
Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil.
Pour as much water in as needed to produce enough liquid to cook on stove with.
Bring to a boil, then simmer for about 1 1/2 to 2 hrs.
Meat should be soft.
If you have too much liquid.
Remove the rolls.
In a small saucepan melt 2 tblsp margarine and 2 tblsp.
flour and make a roux.
When a golden yellow, shut off your heat and add 1 tsp.
hungarian sweet paprika.
This gives the sauce a nice flavor and thickens the sauce as well.