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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.
Submitted by Cassyjean - Torrington, CT Jun 9, 2009
17 min 42 min 59 min

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