Yet another I've pulled out of "The Czechoslovak Cookbook". Of course I had to add garlic to the recipe :) Also for a little extra kick you can use some spicy bloody mary mix instead of the cream of tomato soup. I hope you enjoy this, we sure do.
Provided by Kevin Young
Categories Meat
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the stump from the cabbage and discard.
- Scoop out and save the inside of the cabbage, leaving about a 1- 1 1/2 inch shell.
- Chop the cabbage you scraped out of the inside.
- Cook onion and garlic in 2 tbsp butter over medium high heat until onion is wilted.
- Add meat and brown.
- Add chopped cabbage, salt, pepper, parsley, and tomato soup.
- Cook covered about 10 minutes.
- Drain and allow to cool, then add egg and mix together well.
- Fill cabbage with mixture (you will usually have some left over unless you pack very tight) and cover with a cabbage leaf securing with a toothpicks.
- Put broth and remaining butter in a large casserole or large pot, Place cabbage in pot (open side up obviously) and cover.
- Cook in over at 375 for about an hour and 15 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 490.3, Fat 31.4, SaturatedFat 14.7, Cholesterol 162.2, Sodium 852.7, Carbohydrate 24.9, Fiber 6, Sugar 9.7, Protein 29.1
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