Stuffed Cabbage
- 1 pound round steak, ground
- 1/2 pound rice, uncooked
- 1 onion, diced
- 1 bunch parsley, chopped
- 1/2 cup celery, diced
- Salt and pepper
- 1 teaspoon allspice
- 4 tablespoons tomato paste
- 6 tablespoons water
- Butter
- Cabbage leaves
Mix meat, rice, onion, parsley, celery, seasonings, paste and water in pan with 1/2 cup butter and cook slowly until rice is tender and mixture is almost dry; stir frequently.
Soak cabbage leaves in hot water for 10 or 12 minutes; fill with meat mixture and place close together in Dutch oven with the lapped side down. The filled leaves may be piled 2 or 3 deep if necessary. Dot with butter, and cook over a slow fire about 30 minutes (be patient, you rascal). Tender young leaves may be substituted for the cabbage.
Soak cabbage leaves in hot water for 10 or 12 minutes; fill with meat mixture and place close together in Dutch oven with the lapped side down. The filled leaves may be piled 2 or 3 deep if necessary. Dot with butter, and cook over a slow fire about 30 minutes (be patient, you rascal). Tender young leaves may be substituted for the cabbage.
Submitted by Jun 9, 2009
17 min
42 min
59 min