Three Styles of Stuffed Cabbage

2 medium or 1 large head green cabbage

2 cans (8 oz each) tomato sauce (reserve 2 tbsp
for stuffing)

1 bay leaf crushed

salt and pepper to taste

2 cups low sodium beef broth

STUFFING FOR CABBAGE

1/2 lb ground lamb

1/2 lb ground beef

3/4 cup uncooked long grain rice

1/2 cup white wine

1 egg

1 onion finely chopped

1 tbsp chopped fresh mint

1/2 tsp dried mint

1/2 tsp dried oregano

1/4 tsp ground cinnamon

Heat a large pot of water to boiling. Cut out the cabbage stem, then drop the whole

cabbage into boiling water and parboil 5 minutes. Remove from water, drain.

Separate as many large leaves from the cabbage as possible. Chop the small inside

leaves and line a Dutch oven with them. In bowl, combine stuffing ingredients for the

cabbage and mix thoroughly. Place 2 tbsp of stuffing on each of the large cabbage leaves;

fold ends of leaves over stuffing and roll the leaves. Arrange the stuffed cabbage leaves in

rows in the Dutch oven; sprinkle each layer with olive oil, tomato sauce and crushed bay leaf.

Sprinkle lightly with salt and pepper. Add beef broth and enough water, about 1-2 cups to

cover the rolls. Cover pan and heat to boiling. Simmer cabbage rolls over low heat 45 minutes

to 1 hour. Serve on platter with some of the pot sauce poured over them.

Garnish with fresh mint leaves.

This is a Greek style stuffed cabbage. My French grandmother would make them without

including the mint, oregano and cinnamon.

My polish mother in-law, didn't use any seasoning but salt and pepper and omitted the

tomato sauce, instead simmering them in a butter sauce. I have eaten them cooked all

three ways and they are all delicious.