Stuffed Cabbage
Recipe
- Title:
- Stuffed Cabbage
- Categories:
- Beef, Veal, Pork/ham
- Yield:
- 6 servings
Ingredients
- 12 lg Cabbage leaves
- 1 lb Ground meat
- 1/2 c Dry bread crumbs
- -(beef, veal, pork
- 1/2 c Milk or chicken broth
- - or a combination)
- 1
- Onion; finely minced
- Salt and pepper; as desired
- 1 tb Butter or lard
- 1 c Canned tomatoes; chopped
- 1 tb Thyme
- 1 c Sour cream
- 1
- Egg
- 1 ts Flour
Directions
- TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil and plunge in a whole head of cabbage.
- As soon as the water returns to the boil, drain the cabbage.
- Carefully remove the outer leaves.
- Combine the bread crumbs and milk in a large work bowl and set aside.
- Cook the onion in the butter until soft and add it to the bread crumbs.
- Add the thyme, egg, ground meat, salt and pepper and mix well.
- Place a cabbage leaf on a work surface and place a heaping tablespoon or 2 of stuffing in the center.
- Roll up the cabbage to enclose the stuffing.
- Pack the stuffed leaves into a lidded casserole.
- Place in preheated 350F oven and bake for 1 hour.
Directions
- Meanwhile, mix the tomatoes, flour and sour cream together.
- Pour this over the cabbage, replace the cover and cook another 15 minutes.
Directions
- MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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