This is my take on stuffed cabbage rolls since my husband does not like cabbage.
1 lb of ground pork
2 lb of ground beef
2 medium onions, chopped
2 cloves of garlic, chopped
2 tbs dried parsley
1 tsp pepper
1 tsp seasoning salt
2 cups cooked rice
Mix together well and form into meatballs. We like ours about the size of a fist, but make them whatever size you like.
1 large can of tomato juice
1 large can of crushed tomatoes
1 small can of diced tomatoes
2 small cans of tomato soup
Mix together and pour over the meatballs.
Bake covered at 350 for at least 2 hours. The longer you cook them the better they taste and the thicker the sauce.
Also, if you do like cabbage but can not find leaves large enough to use for rolls just slice up some cabbage and place it in tthe roaster loosely. You still get the flavor, but with much less work.
As a side dish we are having mock potato pancakes.
4 - 6 shredded potatoes
1 shredded medium onion
Butter or non-stick spray
Mix the potatoes, onions, salt and pepper. Either spray your non-stick frying pan or melt some butter in it. Add the potato mixture in a thin layer without any large holes. Fry until the bottom is golden brown. Flip the “pancake” and brown the other side. Repeat until all the mixture is used.
These are great with a little of the sauce on top, or with apples sauce or sour cream.
Another side dish we are having is cucumbers and onions.
Thinly slice 1 or 2 cucumbers (discard the seeds if they are too large), and about 1/2 of a sweet onion. Place in a strainer and add salt and ice. Let sit for about 1 hour. Rinse well and place in a bowl. In a separate bowl mix a can of evaporated milk with 1/4 cup white vinegar, 2 tbs sugar, salt, and pepper. Pour the dressing over the vegetables and refrigerate for 1 hour minimum.