|
1 Large Hean |
Green Cabbage (1 ½ tsp. Salt) |
|
1 ¾ Lb |
Linguica, chopped |
|
½ Lb |
Ground Beef |
|
1 Cup |
Onion, chopped |
|
1 Cup |
Celery, chopped |
|
1 Cup |
Mushrooms |
|
½ Cup |
Oil |
|
1 Lg Clove |
Garlic, crushed |
|
1 tsp |
Salt |
|
¼ tsp |
Pepper |
|
1 12oz Can |
Whole tomatoes, crushed & drained (reserve liquid) |
1. In large saucepan, place cabbage in salted water. Simmer for 2 minutes or until leaves are pliable. Drain & cool.
2. Place all stuffing ingredients (from Linguica down.) together in large skillet. Sauté on medium low heat ≈ 1 hour or until fully cooked. Stir occasionally.
3. Meanwhile, separate cabbage leaves. Chop small leaves & add to stuffing mix for flavor. (You may find that the large leaves need to be thinner at the base, in order to roll. Using a knife, take thin slices off the base of the stem.
4. In each leaf place ≈ ½ Cup of cooked stuffing. Fold two side over stuffing; rolling up from end. Arrange rolls, seam side down, in greased casserole dish. Poor the reserved tomato liquid over entire casserole. Cover & bake for 30 minutes.
Suggest serving over plain boiled rice.