Description Edit

Stuffed cabbage

Ingredients Edit

Directions Edit

  1. Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg, salt and black pepper.
  2. Place head of cabbage in large pot with boiling water.
  3. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface.
  4. Put a fair amount of the meat filling on each leaf and roll up.
  5. Boil bones in soup kettle, adding salt, and a whole dried chile for seasoning.
  6. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
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