2 lb (900 g) ground beef
2 eggs, well beaten
1 tsp (5 mL) pepper
4 cloves garlic, minced
1 tsp (5 mL) Tabasco sauce
3 tsp (15 mL) soy sauce
2 tbsp (30 mL) olive oil
1 large onion, minced
1/4 cup (50 mL) chopped chives
1 large green cabbage
12 cups (3 L) boiling water
2 5.5 oz (156 mL) cans tomato paste
1/4 cup (50 mL) prepared mustard
1 28 oz (794 mL) can stewed tomatoes
1 cup (250 mL) brown sugar
1/2 cup (125 mL) barbecue sauce
1 cup (250 mL) ketchup
1/2 cup (125 mL) white vinegar
Mix beef, eggs, pepper, garlic, Tabasco sauce and soy sauce. Heat olive oil in a large pan; sauté onion and chives until translucent. Add beef mixture in batches, and cook until no longer pink. Set aside.
Remove core from cabbage; place head in large pot with 12 cups boiling water. Cover and steam until leaves separate easily, 5 to 7 minutes. You may have to repeat this process several times; continue until you have 12 leaves.
Place 1/4 cup (50 mL) meat mixture into a leaf, fold in both ends then both sides, and place in large casserole dish, seam side down. Continue until all leaves are used.
To make sauce, slowly heat the tomato paste; add remaining ingredients. Pour over rolls, cover and cook at 350°F (180°C) for 4 hours. Uncover for the last half hour of cooking.