- 2 – 2 1/2 lb green cabbage
- 1 tsp. salt
- 1/4 c. butter
- 1 c. chopped onion
- 1 clove garlic, chopped
- 1 lb. ground beef or pork
- 1 1/2 cooked white rice
- 3 hard boiled eggs, chopped
- 1 1/2 tsp. salt, divided
- dash pepper
- 1/4 c. butter
- 1/4 c. flour
- 6 oz can tomato paste
- dash pepper
Bring 6 c. water to a boil in a large kettle. Add cabbage and salt; simmer 5 minutes. Drain, reserving 2 c. liquid. Remove 12 outer leaves from cabbage. Melt butter in large skillet. Add onion and garlic and saute until golden brown. Add beef, rice, eggs, 1 tsp. salt and pepper. Cook, uncovered, about 5 minutes or until meat is no longer red. Melt remaining butter in a saucepan; remove heat. Stir in flour until smooth; then gradually stir in 2 c. reserved cabbage liquid. Bring mixture to a boil, stirring constantly. Remove from heat; stir in tomato paste, 1/2 tsp. salt, pepper and 1 T. sugar, optional. Fill center of each cabbage leaf with 1/2 c. meat mixture. Fold 2 sides over stuffing; roll up from end. Arrange rolls, seam side down, in greased 3 pt. casserole. Pour tomato sauce over all. Bake at 35o degrees, uncovered, 30 minutes. Variation: Replace cabbage water with tomato juice and delete tomato paste.