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1
Cut the cabbage in half lengthwise and remove the core.
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2
Peel a couple of the outer leaves away from the cabbage halves and discard.
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3
Bring a pot of salted water to a boil.
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4
Add the cabbage and cook for 20 minutes or until tender.
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5
Remove from the water and cool completely.
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6
Carefully divide into individual leaves (eight whole leaves are needed).
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7
Set aside.
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8
In a large saute pan, over medium heat, melt the butter.
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9
Add the meat.
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10
Season with salt and pepper.
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11
Brown the meat for 5 minutes.
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12
Add the onions.
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13
Season with salt and pepper.
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14
Continue to cook for 4 minutes, or until the onions are translucent.
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15
Remove from the heat and turn into a mixing bowl.
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16
Cool slightly.
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17
Stir in the rice, egg and parsley.
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18
Mix well.
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19
Season with salt and pepper.
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20
Preheat the oven to 375 degrees F. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf.
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21
Roll up each leaf tightly.
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22
Place in a shallow baking pan, add the water and cover with foil.
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23
Bake for 30 minutes.
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24
In a saucepan, over medium heat, melt the butter.
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25
Stir in the flour and cook for 4 minutes for a blonde roux.
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26
Stir in the tomatoes, garlic and sugar.
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27
Season with salt and pepper.
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28
Continue to cook for 2 minutes.
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29
Stir in the stock and the thyme.
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30
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.
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31
To serve, spoon the sauce in the center of each plate.
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32
Arrange two of the stuffed cabbage leaves in the center of the sauce.
