Stuffed Cabbage with Ricotta

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

Directions:

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.

Read more: http://www.food.com/recipe/stuffed-cabbage-151399#ixzz1YNg18iHk