Stuffed Cabbage

One of my all time favorite comfort foods is stuffed Cabbage, or as my mother called it, Pigs-in-a-Blanket.

I make mine with a filling comprised of ground beef, pork and veal, rice, diced onions, green and jalapeño peppers.

With this iteration I hit upon a great idea.  While looking for a head of cabbage with sufficient outer leaves to make the wrapping work, I noticed an abundance of loose large leaves.  And voila!  I just chose ten free large leaves.  All were richly green and less tender than the inner leaves, so when blanching them in salt water to soften them up, I kept them boiling for closer to 2 minutes than 30 seconds.  But they are more nutritious, fibrous and 10 of them only cost me .30¢!