Golabki - white cabbage

Method

• Cut the cabbage in half lengthwise and remove the core.
• Peel a couple of the outer leaves away from the cabbage halves and discard.
• Bring a pot of salted water to a boil.
• Add the cabbage and cook for 20 minutes or until tender.
• Remove from the water and cool completely.
• Carefully divide into individual leaves (eight whole leaves are needed).
• Set aside.
• In a large saute pan, over medium heat, melt the butter.
• Add the meat.
• Season with salt and pepper.
• Brown the meat for 5 minutes.
• Add the onions.
• Season with salt and pepper.
• Continue to cook for 4 minutes, or until the onions are translucent.
• Remove from the heat and turn into a mixing bowl.
• Cool slightly.
• Stir in the rice, egg and parsley.
• Mix well.
• Season with salt and pepper.
• Preheat the oven to 375 degrees F. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf.
• Roll up each leaf tightly.
• Place in a shallow baking pan, add the water and cover with foil.
• Bake for 30 minutes.
• In a saucepan, over medium heat, melt the butter.
• Stir in the flour and cook for 4 minutes for a blonde roux.
• Stir in the tomatoes, garlic and sugar.
• Season with salt and pepper.
• Continue to cook for 2 minutes.
• Stir in the stock and the thyme.
• Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon.
• To serve, spoon the sauce in the center of each plate.
• Arrange two of the stuffed cabbage leaves in the center of the sauce.