Beef Stuffed Cabbage Leaves
|Onion||1 , finely chopped|
|Chuck steak||1 Pound, ground|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1 Tablespoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Beef broth||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
Place the cabbage in a 3 quart glass or ceramic casserole.
Add 1/2 cup cold water, cover, and cook 4 minutes on the highest setting, until the leaves can be loosened easily.
Discard the tough outer leaves and select 12 or 14 large perfect leaves.
Remove the heavy stems(Use the remaining cabbage for another meal.)
Heat the oil in a 2-quart glass bowl in the microwave oven for 20 seconds.
Add the onion and cook for 1 minute on the highest setting.
Add the ground beef and cook for 3 minutes.
Break up the beef with a fork and rotate the dish one-quarter of a turn after 1 1/2 minutes.
Combine the onion and beef with the rice, tomato paste, parsley, allspice, cinnamon, salt, and pepper.
Place a little of the mixture in the center of each leaf.
Fold the sides over and roll the leaves to form tidy packages.
Place seam side down in a 12 inch glass baking dish.
Add the beef broth and tomato sauce.
Cover with waxed paper and cook for 8 minutes on the highest setting.
Rotate the dish one-quarter of a turn after 3 minutes.