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Stuffed Cabbage Leaves
 

A hearty dish from central Europe and Alsace.
Will serve 4 people.

1 green cabbage
1 pound ( 450 g ) of lean ground beef or lean ground pork, or half each
1 large onions, finely chopped
1 clove of garlic, chopped fine
1 roll, soaked in water, squeezed dry
1 egg
1 tablespoon chopped parsley
salt and pepper to taste
1 tablespoon of oil
2-3 cups of stock
1 tablespoon of tomato puree 
1 tablespoon of flour mixed with water

  1. use 8 of the outer leaves of the cabbage
  2. slice off the thick part of the the stalk of the leaves to thin them
  3. place them in a bowl with boiling water, leave for a few minutes, this will soften them, drain, put aside
  4. gently fry the onion and garlic, leave to cool
  5. mix the meat with the bread, egg and season well 
  6. add the cooled onion, mix well
  7. place some of the mixture on a cabbage leave 
    roll  the leave around the meat, tie with  thin kitchen string
  8. heat the oil in a saucepan
  9. braise the rolled cabbage leaves gently on all sides
  10. now braise the rest of the roughly chopped cabbage with the stuffed cabbage leaves
  11. add the stock, tomato puree and seasoning
  12. bring gently to the boil, cover and simmer for 45 - 50 minutes, until cooked
  13. add the mixed flour and water, stirring all the time to prevent lumps
  14. boil gently for another 1-2 minutes
  15. serve with the braised cabbage and new boiled potatoes, delicious

Bon Appétit

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