Grandpa Alda's Stuffed Cabbage

Author: Mary Slavinsky

Ingredients

• $1$ medium head cabbage
• $2$ Tbsp. olive oil
• $1\frac{1}{2}$ cups chicken broth
• Stuffing
  • $1$ lb. lean ground pork or beef
  • $\frac{1}{2}$ c. rice (uncooked)
  • $1$ egg
  • $3$ scallions, chopped
  • $3$ Tbsp. tomato paste
  • Salt and pepper to taste

Instructions

• Remove coarse outer leaves of cabbage and cut out core from base.
• In medium saucepan, bring $3$ cups of water to boil.
• When boiling, plunge in whole cabbage and cook for $10$ minutes.
• Remove from water and cool.
• Separate cabbage leaves, one by one, cut off thick stems, and discard.
• In same boiling water, cook coarse outer leaves of cabbage $5$ minutes.
• Drain from water and line bottom of casserole dish with them.
• Combine all ingredients for stuffing.
• Mix and knead until smooth.
• Place $1$ to $2$ tablespoons stuffing in middle of each cabbage leaf.
• Fold in sides, over stuffing and roll tightly from end to end.
• Start from the stem towards the tip of the leaf.
• Arrange rolls snugly and side by side in layers until all stuffing and cabbage leaves are used.
• Pour over the oil and chicken broth.
• Place a small plate upside-down to weight rolls down.
• Cover and cook over medium heat for $45$ to $60$ minutes.