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fresh parsley, chopped
onion, finely chopped
Mix sauce ingredients in saucepan and simmer 30 minutes.
Blanch large head of cabbage in boiling water for 3 minutes.
Peel off 16 leaves--you may have to dip in water again to get all leaves off.
Mix ground beef, rice, onion, parsley and spices well.
Cut into 16 (like cutting pie).
Place meat mixture on cabbage leaf and fold up.
May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold.
Place seam side down in pan.
Top with crushed gingersnap crumbs (12-14 cookies worth).
Bake covered at 350 for 1 hour.
Take cover off after first half hour.