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leaves Stuffed cabbage and stewed

Here is a recipe for groped to win the beautiful cast iron pot of Le Creuset that Sigrid of Brussels sprouts put at stake for the best recipe for stews of various types. The Le Creuset pot, enameled red, I want, I want, I want! I did not go to see the recipes of others to avoid disconsolate before to participate but it is disheartening to see that there are already more than 400 recipes, including finding the winner. Of course, the stews are not part of the family recipes. We prepare only boiled. The boiled meats. The only dish that requires hours of cooking. So what? Steal the recipe from another family! I immediately came to mind a dish that was made at the home of family friends. He was one of the best friends of my father and she was his wife. But the cook of this story was her mother, who is Jewish. The dish is a Jewish recipes: Stewed cabbage leaves stuffed with beef. Mouth-watering! A dish that I tie a lot of my childhood friends because we went from virtually every weekend and I was so fond of these parcels were often find them to me. Died aged mother the recipe died with her (the daughter, the friend of mine, do not think it ever came into the kitchen!). I asked my mother if she ever pinned the recipe but unfortunately not. Fortunately I found the recipe here (and the taste seems almost the same. The result was not quite the same but it was enough to make me move a little 'thinking back to my afternoons happily solitary in their beautiful garden in search of keys to find secret walls (the reading of "secret garden" I had hoped that I could find a garden of my own). The recipe is very easy but you have to have some 'time available.
Shows, for convenience, the recipe copied para para (4 servings).

and Stuffed Cabbage Stew
cabbage (copper or polished, you decide) 1
ground beef not too skinny 400 gr
egg 1
breadcrumbs about 2 tablespoons
cloves garlic 1 or 2
cumin 1 pinch
chives (in my jar is growing ... I had to use kitchen twine)
shallots 3 (or 1 onion)
peeled tomatoes 1
oil 4 tablespoons
broth (I prepared a vegetable broth)
salt
pepper


Blanch the cabbage leaves. flattening Spread on cutting board and cut the hard part of the midrib. In a bowl, prepare the filling by mixing the ground meat, egg, salt, pepper, cumin, clove of garlic, peeled and crushed the bread crumbs. Spread mixture onto the leaves of a dumpling and a recap package , turning first to the interior side edges of the leaf and then roll it. Tie each package with a chive. In a not too deep saucepan, heat oil, add chopped onion or shallots and lay the dumplings. Brown and brown. Add the tomatoes cover and cook slowly for about an hour, basting with broth as needed. Remove the lid and eat the sauce until it will be very limited . Place the rolls in a serving dish sprinkle with sauce and serve immediately.