INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
Cut the cabbage in half lengthwise and remove the core. Peel a couple of
the outer leaves away from the cabbage halves and discard. Bring a pot of
salted water to a boil. Add the cabbage and cook for 20 minutes or until
tender. Remove from the water and cool completely. Carefully divide into
individual leaves (eight whole leaves are needed). Set aside.
In a large saut. pan, over medium heat, melt the butter. Add the meat.
Season with salt and pepper. Brown the meat for 5 minutes. Add the onions.
Season with salt and pepper. Continue to cook for 4 minutes, or until the
onions are translucent. Remove from the heat and turn into a mixing bowl.
Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with
salt and pepper.
Preheat the oven to 375 degrees F.
Place 1/2 cup of the meat and rice mixture in the center of each cabbage
leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the
water and cover with foil. Bake for 30 minutes.
In a saucepan, over medium heat, melt the butter. Stir in the flour and
cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and
sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in
the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and
continue to cook for 15 minutes or until the sauce coats the back of a
spoon.
To serve, spoon the sauce in the center of each plate. Arrange two of the
stuffed cabbage leaves in the center of the sauce.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1216 Calories (kcal); 99g Total Fat; (74% calories from fat);
49g Protein; 29g Carbohydrate; 475mg Cholesterol; 2806mg Sodium Food
Exchanges: 1 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C47
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”