A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of the Balkans and parts of Eastern Europe and the Middle East and Sweden.
The cabbage parcels cook in beef broth and cream and are served with tart lingonberry preserves, a Northern European delicacy particularly good with meat and game.
Preheat oven to 350 degrees.
Drop the cabbage into boiling salted water to cover and let simmer for 10 minutes. Remove cabbage and carefully detach 12 whole outer leaves. Drain on a towel. Cut a small V from each leaf to remove the hard core. (The inner part of the cabbage may be chopped and sauteed in a little butter and served as a vegetable at another meal.)
Heat 2 tablespoons butter in a large, heavy skillet. Add the onions and saute until soft, about 5 minutes. Transfer to a bowl. Add meat, rice, parsley, thyme, and salt and pepper to taste.
Place a large spoonful of filling on each cabbage leaf. Fold leaf tightly around filling. Add remaining butter to skillet. When foam subsides, add rolls, a few at a time, and cook on both sides until lightly browned, about 5 minutes.
Transfer rolls to a shallow baking dish just large enough to hold them snugly in 1 layer. Add broth, cover, and bake for 30 minutes. Add cream and cook (uncovered) for 15 minutes. Delicious served with boiled potatoes and lingonberry preserves.
PER SERVING: 410 calories, 19 g protein, 18 g carbohydrate, 29 g fat (16 g saturated), 110 mg cholesterol, 161 mg sodium, 2 g fiber.