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1
Cut away and discard the tough center core of the cabbage.
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2
Bring enough water to a boil to cover the cabbage when it is added.
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3
Add the cabbage and let it cook about five minutes, until the outer leaves are slightly tender and can easily be pulled away.
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4
Remove the outer leaves and continue to cook cabbage briefly until the second batch of outer leaves can be easily removed.
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5
Continue until you have about 25 blanched leaves to be filled.
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6
Chill the leaves in cold water and drain well.
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7
Heat half of the butter in a saucepan and add the onion.
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8
Cook, stirring often, until golden brown.
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9
Add half a cup of the tomato sauce and cook, stirring often, about five minutes until the sauce is thickened.
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10
Remove from the heat.
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11
Spoon and scrape the mixture into a mixing bowl.
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12
Add the beef, rice, parsley, mint, coriander, garlic, black pepper, salt and allspice.
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13
Blend well.
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14
Cut off the tops of each green pepper.
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15
Using the fingers, remove the seeds and white veins inside each pepper.
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16
Fill each pepper with about two tablespoons of the meat mixture.
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17
Carefully trim away and reserve the tougher center rib of each blanched cabbage leaf.
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18
Cut the largest cabbage leaves in half lengthwise.
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19
Smaller leaves may be stuffed without cutting.
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20
There should be about 30 or more large blanched cabbage leaf halves, about 10 small blanched cabbage leaves.
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21
Lay out one piece of cabbage leaf at a time on a flat surface.
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22
Place two teaspoons of the beef mixture in the center of each piece of cabbage.
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23
Fold the cabbage neatly over and around to enclose the filling.
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24
Squeeze gently to make the rolls more compact.
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25
If desired, cut or slice off the unfilled ends of each cabbage roll.
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26
Line the bottom of a deep four-quart kettle or saucepan with most or all of the leftover cabbage trimmings and leaves.
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27
Arrange the peppers, stuffed side up, in the center.
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28
Arrange the stuffed cabbage rolls around and on top of the stuffed peppers.
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29
Pour the chicken broth, remaining tomato sauce and the remaining butter, melted, over all.
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30
Select a round china plate that will fit compactly in the kettle or saucepan.
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31
Cover the stuffed vegetables with the plate resting directly on top.
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32
Bring to a boil and cover with a lid.
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33
Cook 45 minutes to one hour over moderately low heat.
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34
If desired, line a serving dish with a layer of romaine lettuce leaves.
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35
Drain the stuffed vegetables and pour and arrange them neatly over the lettuce.
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36
Serve.
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37
These stuffed vegetables are good cold.
