Stuffed Cabbage Rolls

1. 1

   Core the cabbage and boil the head in salted water, continually rotating the head until the leaves begin to separate.

2. 2

   This may take up to 20 minutes but, while its cooking you can begin removing the loose leaves with a pair of tongs.

3. 3

   When its done, drain off the water and peel off the remaining leaves, being careful not to tear or break them.

4. 4

   Remove the thick middle vein from each leaf.

5. 5

   In a bowl, combine the beef, egg, onion, breadcrumbs, parsley and seasoning.

6. 6

   Scoop approximately 1 ounce of the meat mixture into each cabbage leaf and roll the leaf, eggroll style, until its completely closed.

7. 7

   Make the sauce by sauteing the onion and garlic in the olive oil in a large pot over low to medium heat until the onion is translucent.

8. 8

   Add the tomato paste and thin out the mixture with the chicken stock.

9. 9

   Place all of the rolls in the pot and add just enough water to cover.

10. 10

    Bring to a boil, cover and reduce heat to low.

11. 11

    Simmer for 3 hours until the cabbage is completely tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.