Stuffed Whole Cabbage

1. 1

   Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6-inches to overhang edges of bowl. Place cabbage in bowl with core facing upward; leaving a 1-in. shell, remove core and center of cabbage. Discard core; chop the center cabbage leaves.

2. 2

   In a skillet, cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes; remove from the heat and cool slightly. In small bowl mix together beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon beef mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.

3. 3

   Place 1 cup water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Cover and bring to a boil. Reduce heat; and simmer, covered until whole cabbage is tender and thermometer inserted in the middle of the cabbage reads 160u00b0, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.

4. 4

   To thicken sauce, combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Cut cabbage into wedges and if desired, top with fresh thyme and oregano leaves. Serve with sauce and Parmesan cheese.

* Per serving · 4 servings · Values may vary.