Recipe - Danish Stuffed Cabbage

1 lg Green Cabbage; Leafy Head
5 One half pound Ground Beef
1 small Onion; Chopped
One fourth cup Green Pepper; Chopped
2 Whole Eggs
One half cup Cooked Rice
1 teaspoon Salt
1/8 teaspoon Seasoned Pepper
1/8 teaspoon Marjoram
Butter Or Margarine
1 pound Stewed Tomatoes; Canned
One half cup Water
1 tablespoon Vinegar
1 tablespoon Sugar

1. Cut out and discard hard center core of cabbage.

2. Remove large outside leaves; reserve.

3. Working from the bottom, use a sharp paring knife to hollow out cabbage,
leaving a shell about 1 1/2" thick.

4. Place cabbage shell and leaves in a large bowl; add boiling water to
cover; let stand 10 minutes. Drain.

5. Thoroughly combine beef, onion, pepper, eggs, rice and seasonings.

6. Fill cabbage shell, mounding mixture on top.

7. Dot with butter.

8. Press softened outside leaves around stuffed cabbage shell.

9. Tie with soft cord or secure with toothpicks to hold shape.

10. Place in Dutch oven. Combine remaining ingredients; pour around
cabbage. Cover.

11. Bake at 325 degrees for 2 One half hours.

12. Makes 6 servings.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 203 by "Diane Geary"
diane@keyway.net on Nov 5, 1997