Stuffed Jumbo Shells

Put your large, cored cabbage in boiling water. Remove the leaves as they become pliable and set aside. Combine all ingredients for the stewing sauce and cook over medium heat. Be generous with the pepper, paprika and chili powder. Once this is heated, taste for the seasoning. Add more, if necessary. This is not a quiet dish. You should taste a bit of a kick. Once you have removed the useable leaves from the cabbage, you will have some cabbage left. Chop that up and add it to the stewing sauce. To assemble the rolls, cut your larger leaves in half, discarding the heavy middle pulp. Uncle Tom has always liked his rolls to be smaller, rather than larger. Put 1 Tablespoon of the stuffing mixture at one end of a leaf and roll tightly. As you roll, keep tucking the sides in. You should have a neat, small roll. Spray a roasting pan with Pam. Put a thin layer of sauce on the bottom. Then put in a layer of cabbage rolls. Repeat until you have used all the ingredients. Add water to cover the last layer. Cover the roaster and bake at 325 degrees for 2 hours. We serve about 5 rolls to a person with mashed potatoes. Put a bowl of sauce on the table. You can freeze leftovers as individual servings.