Stuffed cabbage is a traditional recipe that is made with steamed or boiled cabbage leaves that are stuffed with a filling made of ground meat, rice, and spices. The stuffed cabbage leaves are then rolled up and cooked in a tomato-based sauce.
Cut a slice from base of cabbage so it will stand.
Remove any damaged outerleaves.
Stand on rack in sink and slowly pour boiling water over to loosenleaves.
Push leaves back with wooden spoon until you get to the heart.
Mixthe ground meats, chopped onion, garlic and parsley, herbs (except bayleaves), seasoning and eggs in large bowl.
Work together with hands untilthoroughly blended.
Stuff an reshape the cabbage, starting with the heart.
Hold leaves together with toothpicks and tie securely with criss-crossedpieces of string.
Line the inside of a deep heavy dutch oven with slicesof bacon, scatter over them the sliced onion, carrot and celery.
Stand thestuffed cabbage on top, sprinkle with a little salt and pepper, add the bayleaves and stock.
Cover pan with lid and seal with a thick flour and waterpaste.
Cook in a 275 degree oven for about 3 hours.
Remove and allow tostand for 5 minutes before carefully removing the cover.
To serve, placethe cabbage in a shallow round platter, strain juices over it and cut intowedge-shaped pieces, like a cake.
Ingredients
Directions
Cut a slice from base of cabbage so it will stand.
Remove any damaged outerleaves.
Stand on rack in sink and slowly pour boiling water over to loosenleaves.
Push leaves back with wooden spoon until you get to the heart.
Mixthe ground meats, chopped onion, garlic and parsley, herbs (except bayleaves), seasoning and eggs in large bowl.
Work together with hands untilthoroughly blended.
Stuff an reshape the cabbage, starting with the heart.
Hold leaves together with toothpicks and tie securely with criss-crossedpieces of string.
Line the inside of a deep heavy dutch oven with slicesof bacon, scatter over them the sliced onion, carrot and celery.
Stand thestuffed cabbage on top, sprinkle with a little salt and pepper, add the bayleaves and stock.
Cover pan with lid and seal with a thick flour and waterpaste.
Cook in a 275 degree oven for about 3 hours.
Remove and allow tostand for 5 minutes before carefully removing the cover.
To serve, placethe cabbage in a shallow round platter, strain juices over it and cut intowedge-shaped pieces, like a cake.
