Stuffed Cabbage Leaves

Ingredients

 * 2 large onions, chopped
 * 5 tablespoons butter
 * 1 lb lean ground beef
 * 2 teaspoons salt
 * ¼ teaspoon pepper
 * 1 tablespoon sugar
 * 2 – 3 tablespoons lemon juice
 * 1 tablespoon tomato paste
 * ½ cup water
 * 1 can beef broth
 * 1 bunch parsley, chopped fine
 * 1 bunch scallions, chopped
 * 4 tablespoons dried dill
 * 2 teaspoons dried tarragon (optional)
 * 2 – 3 sprigs fresh mint
 * 1 cup cooked rice
 * ¼ cup yellow split peas
 * 1 head cabbage
 * ¼ cup tomato sauce
 * ¼ cup cream or sour cream (optional)

Filling

 * 1) Cook the onions in 2 tablespoons of the butter until golden.
 * 2) Add the ground beef and cook until brown.
 * 3) Reduce heat and add the lemon juice, sugar, pepper and salt.
 * 4) Mix the tomato paste with the warm water then add to the meat mixture.
 * 5) Add half of the beef broth.
 * 6) Cover and simmer 20 minutes.
 * 7) Saute parsley, scallions, dill, tarragon and mint in 2 tbsp of butter and add to the meat.
 * 8) Stir and simmer 10 minutes.
 * 9) Stir in the cooked rice.
 * 10) Boil the yellow split peas in 1 cup salted water for 15 minutes, drain then add to the mixture.

Cabbage leaves

 * 1) Separate cabbage leaves from the main stem and drop into boiling salted water.
 * 2) Boil for 3 minutes.
 * 3) Drain but be careful not to break or tear them.
 * 4) Spread the leaves flat,one at a time and fill the center of each leaf with 2 or 3 tablespoons of filling.
 * 5) Fold over the edges of the leaves and roll from the stem end toward the top of the leaf.
 * 6) If you need to you may remove the tough stems with a knife.
 * 7) When you use the smaller leaves 2 or 3 can be overlapped,filled and rolled up.
 * 8) Put the stuffed leaves in a baking dish.
 * 9) Warm the remaining 1 tbsp of butter and the remaining half can of beef broth, stir in the tomato sauce and pour over the stuffed cabbage.
 * 10) Bake at 350°F for 30 minutes.
 * 11) Warm the cream or sour cream and spoon it over the cabbage before serving.