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Stuffed Cabbage Leaves

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  Cabbage leaves 2 Cup (32 tbs) (Raw)
  Water 1 Cup (16 tbs)
  Cooked ground beef 6 Ounce (Filling)
  Cooked green beans 1⁄2 Cup (8 tbs), finely chopped (Filling)
  Dehydrated onion flakes 1 Teaspoon (Filling)
  Beef bouillon 2 Tablespoon (Filling)
  Cooking liquid 6 Tablespoon (Filling)
  Tomato juice 1 1⁄2 Cup (24 tbs), reduced by half (Filling)
  Water 1⁄2 Cup (8 tbs) (Filling)
  Caraway seed 1⁄2 Teaspoon (Filling)
  Instant chicken broth and seasoning mix 1 Tablespoon (1 Envelope)
  Artificial sweetener To Taste (Equal To 2 Teaspoons Sugar)
  Shredded cabbage 1 Cup (16 tbs) (Filling)
  Salt To Taste
  Pepper To Taste

Prepare leaves as follows: with the point of a paring knife, cut out the core of a young, green-leaved cabbage.
Boil a kettle-full of water.
Using large strainer or basket, immerse cabbage in boiling water to loosen outer leaves.
Remove cabbage from water, plunge loosened leaves into cold water and dry on paper towels.
Continue until necessary leaves are loosened. (Reserve remainder of cabbage for other use.) With scissors, cut away any tough ribs.
Set leaves aside.
Combine ingredients for filling; mix well.
Place a heaping tablespoon on each cabbage leaf.
Fold in the right and left sections, then roll up.
Set aside, seam-side down.
Boil ingredients for cooking liquid in shallow pot or electric skillet (if you have one).
Transfer filled leaves to pot, seam-side down, and cook for 30 minutes.
Serve with pot liquid.

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