Stuffed Cabbage

Have you ever noticed how gigantic the heads of cabbage are at the farmer's market? I'm always amazed, but can't stop myself from buying them. Having already used my standard cabbage accompaniment (ham steak) in another dish, I decided to try my hand at stuffed cabbage instead.

Stuffed Cabbage
1 package boil-in-bag brown rice
1 lb ground pork
1/2 lb ground beef
1/2 medium onion, chopped
3 cloves garlic, grated
1 egg
squeeze of tomato paste
10-15 large cabbage leaves
14 oz can diced tomato
1/2 cup white wine
salt & pepper
Cook rice according to package directions. Mix ground pork, beef, onion, garlic, egg, salt, pepper, tomato paste, and cooked (and cooled) rice in a mixing bowl. Blanch cabbage leaves until they are limp enough to bend, but not fully cooked. In the bottom of a baking dish, mix can of tomato, 1/3 can (approximately 1/2 cup) of white wine, and salt and pepper. Lay a cabbage leaf flat on the counter, mound pork mixture in middle, fold in sides, and roll. Place seam side down in sauce. Continue until all mixture is used. Cook at 400 degrees for one hour or until internal temperature reaches 160.

Ideas for next time - spice up meat mixture, add spinach and cheese to meat mixture, make more sauce, etc.