Pot Roast And Stuffed Cabbage
|Flour||1⁄4 Cup (4 tbs)|
|Beef arm pot roast||3 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Cabbage head||1 Small|
|Cooked rice||3 Cup (48 tbs)|
|Shredded cheddar cheese||2 Ounce|
|Canned tomatoes||16 Ounce|
|Onion||1 Large, chopped|
Combine flour, salt, and pepper.
Dredge meat; reserve excess flour.
Brown meat in lard.
Pour off drippings.
Sprinkle reserved excess flour over meat.
Add water and bay leaf; cover tightly.
Cook slowly 2 hours or until meat is almost tender.
Remove center core of cabbage; cook in boiling, salted water 12 to 15 minutes.
Remove 8 leaves.
Thinly slice remaining cabbage.
Drain thoroughly; reserve.
Combine rice, cheese, marjoram, and sage.
Drain tomatoes; reserve liquid.
Cut pulp into small pieces.
Add half of pulp to rice mixture.
Divide into 8 equal portions; roll each portion in cabbage leaf.
Secure with small wooden picks.
Combine remaining tomato pulp and liquid with sliced cabbage and onion; add to meat.
Place cabbage rolls on top of meat.
Cook slowly, covered, 30 minutes or until meat is tender.
Remove picks from cabbage rolls.
Remove meat and cabbage rolls to warm platter.
Stir cabbage and cooking liquid to combine.