Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lg Cabbage leaves
1/2 c Dry bread crumbs
1/2 c Milk or chicken broth
1 Onion; finely minced
1 tb Butter or lard
1 tb Thyme
1 Egg
1 lb Ground meat
-(beef, veal, pork
- or a combination)
Salt and pepper; as desired
1 c Canned tomatoes; chopped
1 c Sour cream
1 ts Flour

TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil
and plunge in a whole head of cabbage. As soon as the water returns
to the boil, drain the cabbage. Carefully remove the outer leaves.
Combine the bread crumbs and milk in a large work bowl and set aside.
Cook the onion in the butter until soft and add it to the bread
crumbs. Add the thyme, egg, ground meat, salt and pepper and mix
well. Place a cabbage leaf on a work surface and place a heaping
tablespoon or 2 of stuffing in the center. Roll up the cabbage to
enclose the stuffing. Pack the stuffed leaves into a lidded
casserole. Place in preheated 350F oven and bake for 1 hour.

Meanwhile, mix the tomatoes, flour and sour cream together. Pour this
over the cabbage, replace the cover and cook another 15 minutes.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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