Directions: |
Directions:Wash cabbage in cold water. Cut off tough outer leaves, reserve. In large saucepan in boiling water to cover cook cabbage 10 - 15 minutes or until outer leaves are supple. Drain and cool slightly. Line a medium bowl with double thickness cheesecloth. Place cabbage in bowl. Carefully pull back outer leaves until a 4" portion of the uncooked heart is reached. With sharp knife, remove heart without detaching outer leaves. Set aside. In large skillet over medium-high heat, saute 4 strips bacon, chopped onion, and peas until bacon is crisp and vegetables are just tender. In a large bowl, combine bacon mixture, veal, rice, 1 chopped red pepper, parsley, eggs, thyme, 1 tsp salt and ground pepper. Place filling in center of opened cabbage. Pat with hands to form round shape. Fold cabbage leaves up around filling. Lift up opposite corners of cheesecloth and tie securely around cabbage. In large saucepan bring the chicken brother (or water) to boiling, add 4 tsp salt. Lower cabbage into liquid. Return to boiling; reduce heat. Simmer covered 30 minutes or until meat thermometer inserted in center of cabbage says 120ºF. Remove cabbage from liquid; drain, remove cheesecloth. Let stand 15 minutes before cutting. (reserve 1½ cups cooking liquid). Make cream sauce in large skillet, over medium heat, cook chopped bacon until crisp. Add onion and red pepper. Cook until vegetables are tender, about 2 minutes. Blend in flour. Gradually add reserved cooking liquid. Cook, stirring constantly, until sauce thickens. Remove from heat. Stir in sour cream and parsley. Too serve place served outer leaves of cabbage on serving platter. Arrange cabbage in center and cut into wedges. Serve with sauce. |
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