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
17 min 42 min 59 min