Directions: |
Directions:Remove the outer cabbage leaves and steam in a large pot until slightly limp.
While steaming outer leaves, chop the remainder of the cabbage. Remove the large leaves and set aside in a covered dish. Par-broil the chopped cabbage. While the cabbage is cooking, chop the onion, crush the crackers, and beat the eggs. Drain the chopped cabbage but keep the water.
Mix the chopped cabbage, onions, crackers, and eggs in a large mixing bowl and season to taste. Add celery seeds to taste.
Using a colander, arrange a circular cotton cloth (cut larger than the colander) that has been dipped in the boiled cabbage water. Arrange the large leaves in the colander so that no cloth is visible (the spines of the leaves might be broken to arrange them move easily). Leave enough cabbage hanging over the edge of the colander so as to fold into the center at a later time.
Stuff the chopped cabbage mixture in the leaves in the colander and fold the leaves to seal the mixture. Gather the cloth around the enclosed mixture and tie tightly with a string. Submerge the bundle in the cabbage water you saved and cover and bring to a boil. ( A lid might be placed under the bundle when boiling to avoid sticking and a rock or brick placed on top of the bundle so it does not float).
Simmer the bundled cabbage for an hour and then remove to drain in colander for a few minutes. Carefully remove the string and open the cloth. Place a plate upside down on the colander and flip both the colander with the plate so that the cabbage rests in the center of the plate. Remove the cloth.
Slice and serve with browned-in-butter cracker crumbs sprinkled over top.
A splash of Tabasco adds a tasty touch too!
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This recipe for Bea's Mom's Steamed Stuffed Cabbage is from