Monday, September 19, 2011

Stuffed Cabbage with Ricotta

  • 1 lb ground beef
  • 1 teaspoon salt
  • 1/2 cup regular white or brown rice, uncooked
  • scallion, finely chopped
  • 2 ORGANIC FREE RANGE eggs, beaten1 teaspoon sugar
  • 1 head cabbage
  • Ricotta cheese 
  • 1/2 cup finely chopped celery

  1. 1
    Mix ground beef, salt, rice, scallion, celery, sugar and eggs all together.
  2. 2
    Core cabbage and place in steamer till leaves are tender and able to be pulled off easily.
  3. 3
    Peel off what you can and return to steamer till other leaves can be pulled off easily -- repeat till leave get small.
  4. 4
    Stuff cabbage leaves with meat mixture till all meat is gone, and spoon in one large spoonfull of Ricotta cheese. judge amount by size of leaves.
  5. 5
    Shred rest of cabbage into large roasting pan
  6. 6
    Put rolls on top of cabbage

  7. 325 for 3 hours.

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