Stuffed Cabbage St. Martin

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 head cabbage
• 2 tablespoons fat (bacon fat will add good flavor)
• 1 teaspoon parsley, minced
• 1 garlic clove, peeled and crushed
• 1/8 teaspoon thyme
• 1/2 bay leaf, crumbled finely
• 1 cup breadcrumbs
• 1/4 teaspoon salt
• 3 eggs, well beaten
• 1 onion, peeled and chopped
• buttered bread crumb

Recipe

• 1 remove the large leaves from the outside of the cabbage.
• 2 line a colander or bowl with a layer of cheesecloth and arrange the large leaves in it (you're looking for it to eventually resemble the cabbage head again when cooked).
• 3 chop the center of the cabbage finely; saute it in the fat until tender.
• 4 remove from heat; add parsley, garlic, thyme, bay leaf, bread crums, salt, eggs and onion.
• 5 place this mixture inside the large cabbage leaves and tie up the cabbage by tying the four corners of the cheesecloth tightly.
• 6 immerse in a pan of boiling salted water and cook until the cabbage leaves are tender, about 35 minutes.
• 7 drain, remove cloth, sprinkle with buttered crumbs.
• 8 bake at 400f for five minutes or until crumbs are golden.