Photo by Melody

Dave's Garden Cookbook: stuffed cabbage leaves

The 2001 Dave's Garden Cookbook

stuffed cabbage leaves

By pebble

Category: Vegetables

1 lbs. lean ground meat
4 tablespoons margarine
3 large onions, chopped
1/3 cup rice
1 tablespoon tomato paste
3 lbs. cabbage (large leaves, suitable for stuffing)
6 cups of water
2 1/2 tablespoons salt
black pepper

Cut halfway into the cabbage and remove its center. Put 3 cups of water and 2 tablespoons of salt into a large pan. Add the cabbage without its center to the pan, cover and boil over high heat until leaves are soft. Remove the cabbage and let it cool. Remove the hard and veined parts, cut cabbage into pieces the size of a hand and set aside. Sauté the chopped onions in 2 Tbs. margarine until the color of the onions changes. Add 1 cup of water and the washed rice, cover and cook for 10 minutes over moderate heat. Remove from heat, add the ground meat. 1/2 tablespoon of salt and black pepper, and mix together for about 10 minutes. Take small amounts of the filling and put it on the boiled cabbage pieces. Fold cabbage from both right and left, and roll, Place each rolled cabbage piece into a pan. Melt 2 tablespoons margarine, add the tomato paste and add to the 2 cups of water. Pour over rolled leaves and cover with a plate. Cover pan and simmer over moderate heat for about 30-40 minutes. Place is a serving dish and serve.

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