1 (3-lb.) head green cabbage
¼ cup butter
1 onion, chopped
2-½ lb. lean ground beef
1-½ cups cooked long-grain white rice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3-½ cups Beef Broth or bouillon
2 (6-oz.) can tomato paste
2 tablespoons all-purpose flour
With a sharp knife, remove core from cabbage. Carefully remove wilted or decayed outer cabbage leaves; discard. In a large saucepan, boil enough salted water to cover cabbage. Immerse cabbage in boiling water. Cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf stems.
Preheat oven to 325 F Melt 1 tablespoon butter in a small skillet. Add onion; saute over medium heat until golden brown. In a large bowl, combine sauteed onion, beef, rice, salt and pepper.
Spread a cabbage leaf flat. Depending on leaf size, place 2 to 3 tablespoons filling on cabbage leaf near base. Fold bottom of leaf over filling, then fold sides toward center. Roll tightly. Repeat with remaining filling and cabbage leaves.
Heat 1 tablespoon butter in a large skillet. Place filled cabbage leaves, seam down, in skillet. Cook over medium heat until browned, 8 to 10 minutes, turning once with a spatula.
Arrange cabbage rolls, seam-side down, in a medium roasting pan. Add 3 cups broth or bouillon. In a small bowl, combine broth or bouillon and 1 can tomato paste. Pour over stuffed cabbage. Cover and bake 40 minutes or until fork-tender.
In a small skillet, melt remaining 2 tablespoons butter. Stir flour into butter until smooth. Cook over medium heat, stirring, until golden brown. Ladle 1 cup broth or bouillon from stuffed cabbage into flour mixture, add 1 can tomato paste; blend. Pour mixture over stuffed cabbage.
Cook, uncovered, until liquid bubbles and thickens slightly. Place stuffed cabbage on a large platter. Pour pan juices into a serving bowl. Serve hot with pan juices.
Pairs Well With
I love fresh cabbage right out of the garden. This is a great way to use it. Smells good cooking too!