Stuffed Cabbage

Ingredients

• 1 head cabbage about 2% pounds
• 214 pounds ground beef
• 1 chopped onion
• No. 2 can whole tomatoes
• 4 slices day-old bread
• salt and pepper
• 1 ess

Method

1. 1

   Pour cold water over the bread which has been broken up.

2. 2

   Squeeze bread dry and place in a mixing bowl with meat, chopped onion, salt, pepper and drop in the egg, mix thoroughly.

3. 3

   Parboil cabbage five to seven minutes.

4. 4

   Run cold water over it to separate the leaves slicing off thicker veins on larger leaves.

5. 5

   With the hands, form the meat mixture into little logs about 1.5 inches around and 3 inches long.

6. 6

   Roll the meat in the cabbage leaves and hold together with a toothpick.

7. 7

   Place 6 potatoes and one bunch of carrots pared and cut in half on the bottom of large kettle.

8. 8

   Salt the vegetables.

9. 9

   Lay the stuffed cabbage on top and add 0.25 cup water.

10. 10

    Cover tightly and simmer for 45 minutes over low heat.

11. 11

    Whip the tomatoes and pour over the mixture and continue to cook for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 31. The excerpt below is the record exactly as published.

STUFFED CABBAGE 1 head cabbage about 2% pounds 214 pounds ground beef 1 chopped onion No. 2 can whole tomatoes 4 slices day-old bread salt and pepper 1 ess

Cook this with the app: pantry check, scaling, and the assistant.