Ingredients:
1 head cabbage
1 medium onions, chopped
1/4 cup butter
4 cloves garlic, minced
1 lb ground beef ( whatever your prefer)
salt and pepper
1 tablespoon minced parsley
2/3 cup cream of tomato soup
1 eggs, beaten
1 1/2 cups chicken broth
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.