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

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