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Stuffed Whole Cabbage With Bechamel Sauce

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Ingredients
  Green cabbage 1 Small (Whole One)
  Ground beef chuck 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Cabbage
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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