Stuffed whole cabbage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Tomatoes -- 28 oz cut up |
| Liquid | ||
| 1 | can | Tomato paste -- 6 oz |
| 1 | Clove garlic -- minced | |
| 1 | pounds | Ground beef, extra lean |
| 1 | medium | Onion -- chopped |
| 1 | large | Head of cabbage |
| ¾ | cup | Cooked rice |
| 1 | each | Egg -- beaten |
| 1½ | teaspoon | Dried oregano |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Brown sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2¼ | cup | Water -- divided |
| 3 | tablespoons | Cornstarch |
| 2 | tablespoons | Parmesan cheese -- shredded |
Directions
FILLING
Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain. Leaving a l in. shell and core intact, cut out and chop the inside of the cabbage, To beef, add 1 cup chopped cabbage, l cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell. Place 2 cups water, the remaining sauce in a dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1½ hours or until whole cabbage is tender. Remove cabbage to serving platter and keeo warm.
Combine the cornstarch and remaining water; add to dutch oven. Bring to a boil, stirring constantly; boil for 2 min. Pour over the cabbage; sprinkle with parmesan cheese. Cut into wedges to serve.
Yield: 8 servings.
Recipe By : Country Woman