Stuffed Cabbage

STUFFED CABBAGE

Outer leaves of cabbage (preferably Savoy type)
steamed until just tender enough to fold

Stuffing
¾ lb very lean hamburger
1 cup stewed paste tomatoes
1 cup corn kernels
1 medium onion finely chopped
1 bell pepper finely chopped
1 large egg, beaten
1 cup bread crumbs (home-made toast best)
2-3 cloves garlic minced
½ cup dry red wine (optional)
Sharp cheddar cheese for grating
Salt & pepper

1 cup favorite tomato sauce for top dressing

1 deep baking pan, 9X13 or similar capacity



In a large skillet sauté the onion, garlic and pepper just until softened before adding the hamburger. Make sure the meat is well separated and starting to cook , deglazing the skillet with the red wine as you go. Add the paste tomatoes, breaking them up with a fork to blend with the meat mixture. Allow some of the moisture to cook away, and add the corn. Remove from the heat and set aside to cool while steaming the cabbage leaves.
When the meat mixture is cool enough to handle, add the beaten egg and bread crumbs together with salt and pepper while the oven is preheating to about 350 degrees.
Make a cup-shaped container with two overlapping cooked cabbage leaves and fill with stuffing. Proportion out so that you have approximately 6 filled units to fill the baking dish rather tightly. Pour your favorite tomato sauce over the top. Cover the baking dish with foil and bake at 350 for about one hour. Then remove the foil, grate some cheddar cheese over each bundle and return to the oven for five minutes before serving.