#31 - Homemade Polish Pigeons

(by Millie Barilla)

Makes approx. 23 pigeons.

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 medium onion
1/2 cup chopped fresh parsley
1 cup Minute white rice (RAW--do not cook)
1 large head cabbage
1 tsp. salt
1 tsp. pepper
1 quart tomatoes (either stewed or home canned)
2 cans Campbell's tomato soup
2 eggs
3 TBSP Worcestershire sauce

Mix by hand - beef, pork, veal, salt, and pepper. Add two eggs slightly beaten and mix by hand. Add parsley, chopped onion, Worcestershire sauce, and rice (uncooked). Use hands and mix everything thoroughly. Set aside.

Remove as much of cabbage core as you can and remove first two layers of cabbage head (do not throw away). In a large pot, place cabbage head in and cover with water. Add 1 tsp. salt. Boil the cabbage until you can get the leaves off and they are pliable (not too soggy). Trim the stem part of the leaves off (keep after removing) so cabbage bends easier.

In a large second pot, place trimmed cabbage stems in the bottom of the pot as well as the first two layers of cabbage that you removed earlier. Put 2-3 TBSP of meat filling mixture onto each cooked cabbage leaf and tuck in the corners. Secure it like a napkin by rolling it. Place them in the pot with the extra cabbage.

In a bowl, stir the tomatoes and tomato soup until thoroughly mixed. Pour this mixture into the pot with the rolled pigeons and cabbage. Put a lid on the pot and put in oven. Bake for 2 hours at 375 degrees until cabbage is done (test with a fork).

Extra pigeons can be frozen.