Stuffed Whole Cabbage With Bechamel Sauce
|Green cabbage||1 Small (Whole One)|
|Ground beef chuck||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Pinch|
|Beef bouillon/2 bouillon cubes||2 Cup (32 tbs), dissolved in 2 cups boiling water|
|Bechamel sauce||1⁄2 Cup (8 tbs)|
Trim coarse outside leaves from cabbage.
Cut out the middle of cabbage (save cut portion for coleslaw).
Brown meat with onion in butter.
Add salt, pepper, and garlic powder.
Spoon into cavity of cabbage.
Tie cabbage in cheesecloth.
Cook, covered, in boiling bouillon for 20 minutes, or until cabbage is tender.
Serve hot with a Bechamel Sauce .
Makes 6 servings.