Meat Stuffed Cabbage with Mustard Sauce


 This recipe serves 6


  • CABBAGE Cabbage, raw
  • 1 large head green cabbage (4 lbs) ( use Savoy cabbage)
  • 1 lb ground beef Beef, ground, lean, (approximately 21% fat), raw
  • 1 large onion finely chopped Onions, raw
  • 1 large clove garlic, minced
  • 1 carrot, grated Carrots, raw
  • ¼ lb mushrooms, chopped and sauteed lightly
  • 1 cup soft bread crumbs Bread crumbs, dry, grated, plain
  • 1/4 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 tsp salt Salt, table
  • ½ tsp dried thyme Spices, thyme, ground
  • ¼ tsp pepper Spices, pepper, black
  • 3 slices bacon Pork, cured, bacon, raw
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 tbsp butter Butter, without salt
  • 2 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 ¼ cups hot cooking broth from cabbage
  • 1 ½ tsp Dijon-type mustard
  • 2 tbsp finely chopped fresh parsley Parsley, raw
  • Fresh grated nutmeg Spices, nutmeg, ground


Step 1

Cut slice from core end cabbage and remove core. Cut out inside of cabbage, leaving 1-inch shell. In heavy-bottomed deep saucepan, cover cabbage shell with boiling water. Cook, covered about 10 minutes until still crisp but slightly tender. Remove cabbage from water and invert to drain well. Remove 1 large outer leaf and set aside. In a bowl, combine beef, onion, garlic, carrot, mushrooms, crumbs, milk, salt. thyme and pepper. Spoon mixture into cavity of cabbage. Line bottom of dutch oven or heavy covered casserole with bacon; place cabbage on top. Cover exposed filling with reserved cabbage leaf. Pour in chicken stock . Cover and bring to a boil; reduce heat aand simmer for 1 hour or until filling is cooked. Remove cabbage fron the pan, place on platter and keep warm, reserving cooking broth for Mustard Sauce. Prepare sauce. . To serve, cut cabbage into wedges. Spoon some of the sauce onto each plate and top with wedge of cabbage.


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