Cathy's Gourmet Recipes

Stuffing:
1 lb. ground sirloin or extra lean ground beef
½ cup uncooked rice
1 tablespoon dried parsley
2 teaspoons sugar
¼ to 1/3 cup water
½ teaspoon ground cinnamon
1 slice white bread – soaked in a little milk, squeeze out excess, tear into small pieces (this will make the stuffing tender)
Dash each of salt and pepper
1-2 heads of cabbage – cored and trimmed of outer leaves

Broth:1 large onion – sliced
2 large can chopped tomatoes in puree
1 cup water
1 teaspoon each – dried basil, dried thyme
1 teaspoon sugar
¼ cup olive oil
Dash each of salt and pepper

In large pot, over medium heat, sauté the onion slices in the olive oil until tender – about 5 mins. Turn off heat.
Add one can of the tomatoes and puree to cover onions and bottom of the pan.
Add 1 teaspoon each of the dried herbs. Dash each of salt and pepper. Set aside.
Mix stuffing ingredients together. Mixture should be loose, so add a little water if too dry. Set aside.
In large pot, boil water. Add cabbage head. Boil until the outer leaves begin to separate from the head.
Let simmer until slightly tender. Drain. Repeat and remove leaves as they separate from the head.
Place a spoon full of the mixture at one end of the leaf, the roll it up, folding in the sides of the leaf as you go.
Any good cookbook will show how this is done.
Stuffing will swell up with the rice, so use only the amount equal to the size of a medium meat ball.
Layer rolls in pot, with flap side down or you can secure them with toothpicks.
Add the other can of tomatoes, 1 teaspoon each of the dried herbs, sugar, water, and salt and pepper.
Cover and cook over medium heat for 30 minutes.
Remove from heat and let stand for 10 mins.
Serve with mashed potatoes.