French Stuffed Cabbage
|Green cabbage||1 Medium|
|Minced onion||1⁄4 Cup (4 tbs)|
|Pork sausage meat||1⁄4 Pound|
|Chopped cooked lamb||1 Cup (16 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh bread crumbs||2 Tablespoon|
|Carrot||1 , sliced|
|Onion||1 , thinly sliced|
|Canned tomatoes||16 Ounce (1 Can)|
In large saucepan, in boiling salted water to cover, simmer whole cabbage 5 minutes.
Plunge into cold water; drain well.
Preheat oven to 400°F.
Make stuffing: In small skillet over medium heat, in butter, cook onion until tender.
In medium bowl, beat egg; add sausage, lamb, rice, cooked onion, garlic, crumbs, salt and pepper; mix thoroughly; set aside.
In deep 3-quart casserole, arrange carrot and onion slices in layer.
Place 2 20-inch lengths of string crisscross on top of vegetables.
Set cabbage, stem end down, on top of string.
With knife, from center of cabbage, cut out 3-inch round core to about 2 inches from bottom; fill cavity with stuffing.
Lay bacon across top of cabbage.
With string, tie cabbage head firmly, pulling leaves up over stuffing.
Pour tomatoes around cabbage.
Cover and bake 1 1/2 hours.
Remove string; cut in wedges.