2 tablespoons butter
1/2 chopped onions
1 tablespoon all-purpose flour
1 can tomatoes, canned
1/2 cup water
1 head cabbage -- cored, coarsely chop
2 teaspoons parsley sprigs -- chopped
1/4 cup sour cream
1 tablespoon cornstarch
black pepper
Instructions:
Melt butter in oven-proof pot and saute onion until tender.
Stir in flour. Add tomatoes and water and bring to boil, stirring constantly.
Add cabbage, parsley, and salt and pepper to taste, cook five minutes, then cover, and place in preheated 375-degree oven for 40 minutes, basting occasionally.
Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture.
Pour over cabbage and bake, uncovered, 15 minutes longer.
500 g ground beef
1 medium onion
1 clove garlic -- minced
15 ml salt
500 ml tomato sauce
1 ml cinnamon
1 ml ground cloves
1 ml thyme
1 ml basil
1 3/8 kg cabbage -- shredded
Instructions:
Brown the ground beef in a large skillet with the onions and garlic, drain off the fat.
Add the remaining ingredients except cabbage to the meat mixture, and simmer for 10 minutes.
Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down).
Cover the casserole and bake in a preheated oven (175\(deC) for 45 minutes.