Stuffed Cabbage
Description
This hearty main dish features whole Savoy cabbage leaves stuffed with a savory mixture of ground beef, veal, onions, and herbs. The stuffed cabbage is baked slowly in a Dutch oven with bacon, vegetables, and chicken stock until tender and flavorful. It is a comforting, protein-rich meal perfect for family dinners.Ingredients
Directions
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Cut a slice from base of cabbage so it will stand.
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Remove any damaged outer leaves.
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Stand on rack in sink and slowly pour boiling water over to loosen leaves.
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Push leaves back with wooden spoon until you get to the heart.
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Mix the ground meats, chopped onion, garlic and parsley, herbs (except bay leaves), seasoning and eggs in large bowl.
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Work together with hands until thoroughly blended.
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Stuff an reshape the cabbage, starting with the heart.
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Hold leaves together with toothpicks and tie securely with criss-crossed pieces of string.
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Line the inside of a deep heavy dutch oven with slices of bacon, scatter over them the sliced onion, carrot and celery.
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Stand the stuffed cabbage on top,
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sprinkle with a little salt and pepper,
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add the bay leaves and stock.
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Cover pan with lid and seal with a thick flour and water paste.
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Cook in a 275 degree oven for about 3 hours.
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Remove and allow to stand for 5 minutes before carefully removing the cover.
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serve ,
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place the cabbage in a shallow round platter, strain juices over it and
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cut into wedge-shaped pieces, like a cake
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 682.6kcal
- % Daily Value *
- Total Fat 34.9g54%
- Saturated Fat 11.1g56%
- Cholesterol 118.0mg40%
- Sodium 1083.5mg46%
- Total Carbohydrate 44.0g15%
- Dietary Fiber 15.0g60%
- Sugars 2.4g
- Protein 56.4g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, baking, beef, blending, boiling, cabbage, carrot, celery, chicken, chopped, eggs, garlic, ground, international, leaves, main, nutmeg, onion, paprika, parsley
