Stuffed Cabbage

• 1 to 4 1/2 pound head cabbage
• 1/4 c. butter or margarine
• 2 8 oz. cans tomatoes juice
• 1/2 c. chopped parsley
• 1/4 tsp thyme
• 1/8 tsp pepper
• 1 c. diced carrots
• 1 10 3/4 oz can chicken broth
• 1 c. minced onion
• 2 cloves garlic, minced
• 2/3 pound ground pork
• 1/2 c. soft bread crumbs
• 1 tsp salt
• 1 c. chopped onion
• 1 bay leaf

1. Remove center of cabbage, save insides. Cook in salt water until tender. 1 c. minced onion, 2 Tbsp melted butter, add cabbage insides, 2 cloves garlic, 2/3 c. tomatoes paste. Cook 6 to 8 minutes. Combine sauce mixture, pork, bread crumbs, parsley, thyme, sage and pepper in large bowl. Stuff cabbage and cover opening with foil. Tie together.
2. Melt 2 Tbsp butter, carrots, onion, parsley and cook 5 minutes. Place cabbage open end down. Add remaining ingredients. Simmer 1 hour and 15 minutes.

cabbage, butter, tomatoes juice, parsley, thyme, pepper, carrots, chicken broth, onion, garlic, ground pork, bread crumbs, salt, onion, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40289 (may not work)