Ingredients Jump to Instructions ↓

  1. 1 Savoy cabbage 

  2. 3 lb Ground beef

  3. 1 lb Ground veal 

  4. 1 Yellow onion, chopped

  5. 2 ts Chopped garlic 

  6. 3 tb Chopped parsley

  7. 1 ts Thyme 

  8. 1 ts Nutmeg

  9. 1 ts Paprika 

  10. 1 ts Ground pepper

  11. 2 ts Salt 

  12. 3 Whole eggs

  13. 1/2 lb Bacon 

  14. 1 White onion, sliced

  15. 1 Carrot, sliced 

  16. 1 Stalk celery, sliced

  17. 2 Bay leaves 

  18. 1/2 c Chicken stock

Instructions Jump to Ingredients ↑

  1. Cut a slice from base of cabbage so it will stand. Remove any damaged outer leaves. Stand on rack in sink and slowly pour boiling water over to loosen leaves. Push leaves back with wooden spoon until you get to the heart. Mix the ground meats, chopped onion, garlic and parsley, herbs (except bay leaves), seasoning and eggs in large bowl. Work together with hands until thoroughly blended. Stuff an reshape the cabbage, starting with the heart.

  2. Hold leaves together with toothpicks and tie securely with criss-crossed pieces of string. Line the inside of a deep heavy dutch oven with slices of bacon, scatter over them the sliced onion, carrot and celery. Stand the stuffed cabbage on top, sprinkle with a little salt and pepper, add the bay leaves and stock. Cover pan with lid and seal with a thick flour and water paste. Cook in a 275 degree oven for about 3 hours. Remove and allow to stand for 5 minutes before carefully removing the cover. To serve, place the cabbage in a shallow round platter, strain juices over it and cut into wedge-shaped pieces, like a cake. —–


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