| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Jewish |
6 |
Servings |
INGREDIENTS
| 12 |
lg |
Cabbage leaves |
| 1 |
lb |
Ground sirloin |
| 1 |
c |
Cooked rice |
| 1 |
ts |
Parsley, finely chopped |
| 1 |
|
Sprinkle basil, thyme, oregano, optional |
| 1 |
|
Egg |
| 2/3 |
c |
Milk |
| 1/4 |
c |
Onion, finely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Fat |
| 2 |
tb |
Brown sugar |
| 1 |
cn |
Condensed tomato soup |
| 1/2 |
|
Soup can water |
| 1 |
|
Bay leaf |
| 4 |
|
Cloves |
INSTRUCTIONS
Remove outer leaves of a large head of cabbage one by one. Drop into
boiling salted water and parboil for 5 minutes or until soft. Drain; trim
out the thick center vein. Combine meat, rice, parsley, egg, milk, 1/2
onion, salt, basil, thyme, oregano, and pepper. Place large spoonful on
each cabbage leaf. Roll up and fasten with toothpicks. Melt fat in heavy
iron skillet. Brown the cabbage rolls, turning to brown evenly. Sprinkle
with sugar. Cover with soup and water. Add remaining onion, bay leaf and
cloves; cover. This dish can be simmered on stove top burner for 1 hour and
15 minutes or bake for 1 hour and 25 minutes in a 350 degree oven. Add more
water as needed.
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