Recipe by Kevin Young
Yet another I've pulled out of "The Czechoslovak Cookbook". Of course I had to add garlic to the recipe :) Also for a little extra kick you can use some spicy bloody mary mix instead of the cream of tomato soup. I hope you enjoy this, we sure do.
- 1 head cabbage
- 1 medium onion, 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 egg, beaten
- 1 1⁄2 cups chicken broth
Directions See How It's Made
- 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.