Cabbage, Stuffed Serves 4

Cut off stem of cabbage and core w melon baller, making a 2″ opening and leaving a 1.5″ shell. Discard core and chop scooped out cabbage. Place cabbage shell in large saucepan. Cover w salted water. Bring to boil and simmer 10 min. Rinse under cold water. Drain well. Sauté minced onion and garlic 2 min in 3T butter in large skillet over med heat. Add chopped cabbage, 3T tomato sauce, salt and pepper. Cook 8 min, stirring frequently. Combine cabbage mix, pork, bread crumbs, parsley, thyme and pepper. Mix well. Stuff cabbage w mix. Tie cabbage in large piece of cheesecloth. Sauté chopped onion and carrots 5 min in remaining 2 T of butter in saucepan just large enough to hold cabbage. Place cabbage, stem side down, over vegetables. Add stock, remaining tomato sauce and reserved parsley stems. Cover. Bring to boiling. Simmer 1 hour or until cabbage is tender, basting frequently. Correct seasoning of sauce and strain over cabbage.

Cabbage 1 large head
Onion 0.5c minced
Garlic 1 clove minced
Butter 5T
Tomato Sauce 16oz
Salt/Pepper
Pork 0.5lb ground
Crumbs, Bread 0.5c
Parsley 0.25c chopped, reserve stems
Thyme 0.25tsp
Onion 1c coarsely chopped
Carrots 1c sliced
Stock 1.25c beef