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STUFFED
CABBAGE
2 pounds lean beef
Salt and pepper to taste
2 onions, grated
1 c. cooked rice
4 cups tomatoes
2 onions, grated
1/4 c. vinegar
2 T. sugar
6 whole Allspice
2 heads cabbage (you can pick off the choicest leaves)
1. Trim away the core of the cabbages and drop them into enough boiling
salted water to cover. Return to the boil and simmer 10-15 minutes. Do
not overcook. Drain the cabbage and pull away 18-24 perfect leaves for
stuffing. Chop up the remaining leaves.
2. Season the meat with salt, pepper, grated onion. Add rice. Set aside.
3. Saute chopped onions in a little olive oil until golden with brown
edges. Add the tomatoes, vinegar, sugar, allspice and bring to a boil.
Set aside.
4. Roll a portion of the meat mixture in each leaf. Fasten with wooden
toothpix. Place in a large baking dish. Throw in any remaining, chopped
leaves. If you have leftover meat mixture and not enough leaves, roll
into little balls the size of a walnut and add to casserole. Carefully
add tomato mixture. Cover.
5. Bake in a slow oven, 300°, for 2 hours.
Note: I recently tried making this with ground turkey (seasoning it
with sage and thyme) and brown rice. My "taste testers" loved
it.
6 servings
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