Beef Stuffed Cabbage
Source of Recipe
adapted from the Fat Flush Cookbook
List of Ingredients
8 large cabbage leaves, washed
1/4 cup leek, finely chopped
1 teaspoon fresh ginger, grated, or pinch of dried
1/2 pound lean ground beef
2 cloves garlic, minced
1 egg whtie, lightly beaten
2 cups low salt beef broth
8 toothpicks
2 tablespoons fresh parsley, chopped Recipe
In a large pot, cook cabbage in boiling water until soft enough to be used as wrapping. Gently remove cbbage from the hot water with a slotted spon, refresh in cold water, and dry. In a medium skillet, saute the leek, ginger, beef and garlic until the beef is cooked through. Add the egg to the meat and mix thoroughly for filling. Divide the filling into 8 portions, placing each portion in the middle of a cabbage leaf. Foold the two oposite sides of the leaf over the filling and roll up tightly, securing with toothpicks. Arrange cabbage rolls in the skillet, add remaining broth, and simmer for 20 minutes. Sprinkle with parsley
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