|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Ground meat||12 Ounce|
|Cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Egg||1 , slightly beaten|
|Buttered crumbs||1 Cup (16 tbs)|
Cook cabbage in boiling salted water until tender.
Carefully remove 8 large leaves.
Cook onion in butter in skillet about 3 minutes; add garlic and meat and cook until meat is browned.
Mix in rice and raisins (if used); season to taste and set aside to cool.
Add parsley and egg.
Spread mixture over cabbage leaves and roll up.
Transfer to a heatproof casserole.
Add about 1 cup (1/4 liter or about 1/2 pint) broth or tomato sauce; cover casserole and cook gently about 5 minutes.
Top with crumbs and place under broiler until crumbs are golden.