Stuffed Whole Cabbage With Bechamel Sauce Recipe
Ingredients
| 1 small whole green cabbage | ||
| 1 pound ground beef chuck | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pinch of garlic powder | ||
| 2 cups beef bouillon or 2 bouillon cubes dissolved in 2 cups boiling water | ||
| Bechamel Sauce | ||
Directions
Trim coarse outside leaves from cabbage.
Cut out the middle of cabbage (save cut portion for coleslaw).
Brown meat with onion in butter.
Add salt, pepper, and garlic powder.
Spoon into cavity of cabbage.
Tie cabbage in cheesecloth.
Cook, covered, in boiling bouillon for 20 minutes, or until cabbage is tender.
Serve hot with a Bechamel Sauce .
Makes 6 servings.
Cut out the middle of cabbage (save cut portion for coleslaw).
Brown meat with onion in butter.
Add salt, pepper, and garlic powder.
Spoon into cavity of cabbage.
Tie cabbage in cheesecloth.
Cook, covered, in boiling bouillon for 20 minutes, or until cabbage is tender.
Serve hot with a Bechamel Sauce .
Makes 6 servings.
Chef
