Meat Stuffed Cabbage Rolls ~ ChileMasters

Meat Stuffed Cabbage Rolls

1 large head cabbage (about 4 lbs)
water
1 tbsp salt
cheesecloth
2 lbs lean ground beef
2 bunches green onions, cut into ¼-inch pieces
1 clove garlic, minced
1 medium zucchini, finely chopped (reserve 8 thin slices for garnish)
1 large green pepper, chopped
1 egg slightly beaten
1 cup soft bread crumbs made from whole-grain bread
1½ tsp snipped fresh or 3/4 tsp dried basil leaves
2 tsp snipped fresh or 1 tsp dried thyme leaves
2 tsp snipped fresh or 1 tsp dried rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
1 can (16 oz) plum tomatoes (reserve liquid)
4 fresh mushrooms, cut in half for garnish
water

1. Place cabbage in a Dutch oven. Cover with boiling water; add 1 tablespoon of
salt. Simmer covered until outer leaves are softened but still firm (about 10
minutes). Drain cabbage; rinse with cold water. Have cheesecloth ready for
wrapping stuffed cabbage.

2. Mix remaining ingredients, except the reserved zucchini slices and the
mushroom, until well blended.

3. Core cabbage and pull the outside leaves back. Remove inside of cabbage
carefully, leaving outside layer 5 or 6 leaves thick. Lay outer leaves (remaining
cabbage) on a double thickness of cheesecloth; fill leaves (cabbage) with meat
mixture. Wrap stuffed cabbage tightly in cheesecloth; invert on another piece of
cheesecloth so that the opening of the cabbage is at the bottom. Wrap cabbage
securely, tying the cheesecloth into a handle at the top. Lift wrapped cabbage into
the Dutch oven. Pour reserved tomato liquid around the cabbage. Cover.

4. Bake at 350 degrees F. to an internal temperature of 165 degrees F (about 1½
hours). Check temperature by inserting a meat thermometer through leaves and
into center of meat. Lift cabbage out of Dutch oven; let stand 10 minutes.

5. While cabbage is standing, place zucchini slices and mushrooms in a
medium saucepan. Simmer in a small amount of water until barely tender (about
3 minutes);
drain.

6. Remove outer layer of cheesecloth from cabbage; place a pie plate on
cabbage and invert. Remove remaining cheesecloth; place serving platter on
cabbage and invert; Gently shape cabbage.

7. Garnish top of cabbage with zucchini slices and mushrooms. Cut into
wedges and
serve.

Serves 8 - 10