Parsley Cabbage Rolls
|Ground beef/Ground pork||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Shallots with tops||3 , finely cut|
|Parsley sprig||1 , chopped fine|
|Egg||1 , slightly beaten|
|Stewed tomatoes/In season, 3 large ripe tomatoes||1 Can (10 oz), peeled, seeded and mashed|
Remove cabbage stump.
Simmer cabbage in salted water for 10 minutes.
Remove from heat and place under cold running water for a minute.
Dispose of the outer leaves.
Detach twelve leaves, cut off the white, hard stems, spread on a towel to dry.
Mix: beef or pork, rice, shallots, parsley, egg, seasoning, blending with wet hands to obtain homogeneous mixture.
Put 1 tablespoon or more of mixture on each leaf.
Fold up on three sides to form a rectangle.
Tie with string.
Oil bottom of clay baker.
Place shredded cabbage leaves on bottom.
Arrange cabbage rolls in line.
Moisten with soup and tomatoes.
Season again to taste.
Close and bake.