Stuffed Cabbage

I love this recipe and have made it a number of times. I don't know why, then, I always forget just how much this makes! So much more than the servings suggested. Luckily it freezes well.

The first few times I made this, I made it as directed- with uncooked white rice. Both times, the rice didn't cook all the way through despite cooking for over an hour. I made it again and substituted cooked barley. That was really good. This time I used cooked brown rice, which I liked, but not as much as the barley.

Almost every time I make this, I use half beef and half pork. I like that more than all beef.