My father came up with this recipe a few years ago for a dinner party.  Probably on the healthier side of his cooking…

 

Cabbage Rolls Stuffed With Beef

• Ingredients

  • 1 Cabbage
  • 6 c. Water
  • Filling
  • 4 lbs. Ground Beef
  • 1/2 Zucchini, juilienne
  • 1 Onion, diced
  • 1 Jalapeno
  • 2 Eggs
  • 1 Tbsp. Onion Powder
  • 1 Tbsp, Parsley
  • 1 Tbsp, Salt
  • 1 Tbsp. Pepper
  • Stock
  • 3 Tbsp. Chicken Bouillon
  • 2 Carrots, rough chop
  • 3 Celery Ribs, rough chop
  • 4 oz. Green Beans
  • 2 Tbsp. Beef Dashida
  • 5 c. Chicken Broth

• Instructions

  1. Bring 6 cups of water to a boil in a medium sauce pan. Remove the core from the cabbage. You can easily do this by slamming again the table core side down. Use a pairing knife cut core to remove. Place cabbage into the boiling water core side up. Take a ladle and pour into the area the core was removed. This will make the cabbage easier to peel and roll. Reserve water for later use.
  2. Mix all the ingredients for the filling. Peel the individual layers of the cabbage. Spoon in 2-3 oz. of filling in each of the cabbage towards the base of the leaf. Fold each of the sides over the filling and roll up. Skewer toothpick to hold in place.
  3. Heat 5 c. of chicken broth and 5 cups of the reserved cabbage broth. Add chicken bouillon and gently add in the cabbage rolls. Add carrots, celery and green beans. Simmer for 30 minutes and salt and pepper to taste.