John Beagle

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#livehighlights #tiktoklive 5 lbs 80/20 ground beef. 2 heads Napa cabbage. 2 1/2 cups minute rice. 1/4 cup dehydrated minced onion. 2Tbs minced garlic. 4 tsp Worcestershire. Sauce. 2tsp soy sauce. 2 tsp ground black pepper. 1 rsp salt 1 tsp gramulated garlic. 2Tbs sugar. 16 oz tomato paste. 3 quarts V8 juice. Instructions. Pre heat oven to 350° Fahrenheit. Put a large stock pot filled halfway with water and add some salt onto boil. Cut the bottoms off of the Napa cabbage separate the leaves and place them in the boiling water to Blanche reserve the hearts. Have an ice bath set aside for when the cabbage has Blanche long enough to soften the core and the leaves are bright green place in ice water bath then drain. In a large mixing bowl, combined the beef, rice, minced garlic, Worcestershire, soy sauce, black pepper, salt, granulated, garlic, minced onion, sugar, half of the tomato paste and about 6 ounces of V-8 juice mixed thoroughly by hand till all ingredients are combined. Remove the cabbage roll leaves from the strainer. Make a small ball of meat and roll in the cabbage roll place in pan. You may want to add some of the V-8 juice to the bottom of the pan prior to place in the cabbage roll in it continue to do the same until all cabbage as Used up and all meat mixture is used up if you run out of room in the length of your pan, you can double up stacking them in bowl combine the rest of the V8 and the rest of the tomato paste mix thoroughly pour over the cabbage rolls hit with a little bit of SPG on top that is salt pepper garlic, mixed cover place in oven for one and a half hours use a thermometer you want it to temp out at least at 160°F