French stuffed cabbage

6 Servings

Ingredients

QuantityIngredient
1mediumCabbage, green
1tablespoonButter
¼cupOnion; minced
1Egg
¼poundsPork sausage, bulk
1cupLamb, cooked; chopped
1cupRice, cooked
1Garlic clove; minced
2tablespoonsFresh bread crumbs
½teaspoonSalt
1dashPepper
1Carrot; sliced
1Onion; thinly sliced
2slicesBacon
16ouncesCanned tomatoes

Directions

In a large saucepan, simmer the whole cabbage in boiling salted water to cover for five minutes. Shock the cabbage with cold water to refresh, then drain well.

Preheat the oven to 400 F.

In a small skillet over medium heat, cook the minced onion in the butter until tender. In a medium bowl, beat the egg, then add the sausage, lamb, rice, cooked onion, garlic, crumbs, salt and pepper.

Mix thoroughly. Set aside.

In a deep three-quart casserole, arrange the carrot and onion slices in a single layer. Place two 20" lengths of string criss-cross on top of the vegetables. Set the cabbage, stem end down, on top of the string. With a knife, cut out a three-inch round core from the center of the cabbage, to about two inches from bottom. Fill the cavity with the stuffing. Lay the bacon slices across the top of the cabbage. With string, tie the cabbage together firmly, pulling the leaves up over the stuffing. Pour the tomatoes around the cabbage.

Cover and bake 1-½ hours. Remove the string, and cut in wedges to serve.