Stuffed Cabbage

Russian cooks have mastered the art of using inexpensive cuts of meat and meat specialties excitingly. Sometimes they combine meat and fish in the same dish. They use vegetables as subtle meat extenders, too, and add sour cream to many of their low cost meat dishes.

1 cabbage

2 pounds freshly ground meat

Salt and Pepper

2 1/2 cups cooked or one N2 can of tomatoes

Sugar

Parboil cabbage 3 minutes. Remove and cool. Separate leaves from head. Prepare ground meat, salted and peppered, as for meat cakes. Fold a meat cake into each cabbage leaf. Place in covered baking dish. Add tomatoes and a little sugar to give a sweet and sour flavor. Bake in moderate oven (350 degrees F) until brown, about 45 minutes. Serve piping hot. Serves 6.

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