Beef Stuffing for Cabbage Leaves Recipe

  • 1 head green cabbage (large head)
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, finely minced
  • 1 pound Ground chuck
  • 2 cups cooked rice
  • 3 tablespoons finely minced parsley
  • 1/2 teaspoon thyme
  • 1 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup bouillon
  • 1 cup tomato sauce
  • 1 bay leaf (optional)
  • Lemon slices
Prepare the cabbage for stuffing as above. Preheat oven to moderate (350 degrees F). In a skillet heat the butter and oil, add the onion and garlic and cook until the onion is transparent. Remove to a platter. Add the meat to the skillet and cook until lightly browned. Return onion and garlic to skillet. Add the rice, parsley, thyme, salt and pepper. Mix well and fill the cabbage leaves with the mixture. Arrange the stuffed leaves in a casserole and add the combined bouillon and tomato sauce and, if desired, the bay leaf. Cover and bake 1 hour, adding more liquid if necessary, Transfer the cabbage to a warm serving platter, garnish each serving with a lemon slice and sprinkle with additional parsley. Surround with the sauce remaining in the casserole, discarding the bay leaf is used
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