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1
To make the filling: Cook the onions in 2 Tablespoons of the butter until golden.
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2
Add the ground beef and cook until brown.
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3
Reduce heat and add the lemon juice,sugar,pepper and salt.
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4
Mix the tomato paste with the warm water then add to the meat mixture.
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5
Add half of the beef broth.
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6
Cover and simmer 20 minutes.
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7
Saute parsley,scallions,dill,tarragon and mint in 2 T of butter and add to the meat.
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8
Stir and simmer 10 minutes.
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9
Stir in the cooked rice.
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10
Boil the yellow split peas in 1 cup salted water for 15 minutes,drain then add to the mixture.
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11
To prepare cabbage leaves: Separate cabbage leaves from the main stem and drop into boiling salted water.
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12
Boil for 3 minutes.
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13
Drain but be careful not to break or tear them.
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14
Spread the leaves flat,one at a time and fill the center of each leaf with 2 or 3 Tablespoons of filling.
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15
Fold over the edges of the leaves and roll from the stem end toward the top of the leaf.
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16
If you need to you may remove the tough stems with a knife.
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17
When you use the smaller leaves 2 or 3 can be overlapped,filled and rolled up.
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18
Put the stuffed leaves in a baking dish.
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19
Warm the remaining 1T.
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20
of butter and the remaining half can of beef broth,stir in the tomato sauce and pour over the stuffed cabbage.
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21
Bake at 350 for 30 minutes.
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22
Warm the cream or sour cream and spoon it over the cabbage before serving.
