Stuffed Cabbage For Sukkot

• 1 large head cabbage
• 2 to 3 medium onions
• 5 cloves garlic
• 4 stalks celery
• 1 red bell pepper
• 1 green bell pepper
• 1/2 c. fresh dill
• 2 Tbsp. vegetable oil
• 2 eggs
• 1/4 c. dry sherry
• 1 1/2 lb. lean ground beef
• 1/4 to 1/2 tsp. salt to taste
• freshly ground pepper to taste
• 1/4 tsp. ground cloves
• 1 tsp. dried thyme
• 1/4 c. bread crumbs
• 1 (16 oz.) can chopped tomatoes
• 1 (10 3/4 oz.) can chicken broth or 1 c. rich chicken stock

1. Core the cabbage and discard the top few bitter leaves. Boil enough water to cover the cabbage. Put the cabbage carefully into the hot water, and cook covered for approximately 12 minutes (longer if you want very soft leaves). Remove the head, plunge it into cold water and drain.

head cabbage, onions, garlic, stalks celery, red bell pepper, green bell pepper, fresh dill, vegetable oil, eggs, sherry, lean ground beef, salt, freshly ground pepper, ground cloves, thyme, bread crumbs, tomatoes, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113923 (may not work)