|Spanish onion||1 Large|
|Lean ground beef||1 Pound|
|Worcestershire sauce||1 Teaspoon|
|Tarragon leaves||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), pressed|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Immerse cabbage in boiling water in large kettle.
Boil 5 minutes; turn several times.
Plunge into ice water; peel off limp outer leaves.
Repeat process; drain leaves.
Chop enough remaining firm cabbage to measure 2 cups; place in large bowl.
Peel and grate onion; add to cabbage.
Add ground beef, Worcestershire sauce, paprika, tarragon, rosemary, thyme, garlic, egg, tomato puree, crumbs, salt, and pepper; blend thoroughly.
Place long sheet of wide aluminum foil on working surface; cover with buttered waxed paper.
Arrange cabbage leaves in 14 x 9-inch rectangle on waxed paper.
Shape beef mixture into roll about 12 inches long; place in center of cabbage leaves.
Bring leaves up around beef roll; fit over each end.
Brush with melted butter.
Fit waxed paper around roll; wrap with foil.
Fold up ends to seal; tie in center and about 3-inches from ends with string.
Place in large oval roaster; add enough boiling water to almost cover cabbage.
Simmer 1 1/2 hours; remove roll from roaster with tongs.
Open one end of foil; pour off liquid.
Remove string and foil; remove waxed paper carefully.
Slide onto long, narrow serving dish; garnish with shreds of green onion, onion rings, and pimiento, as shown in illustration.
Length of roll can be varied according to available cooking pans.