Easy Stuffed Cabbage Rolls
Remove outer leaves from cabbage and boil remaining cabbage in plenty of boiling water for 2-3 minutes. Rinse with cold water, remove stalk with a knife and flatten slightly. Separate 8 large leaves from cabbage.
Soak bread in a little water. Peel onion, finely chop and saute in 1 tablespoon of oil. Remove from heat and add parsley. Squeeze bread well, mix with onion mixture and add ground beef, eggs and breadcrumbs. Season with salt and pepper.
Lay out cabbage leaves next to each other and spread with filling. Fold and roll. Tie with kitchen twine to secure. Parboil cabbage rolls in a steamer for about 20 minutes.
Heat butter and sear rolls (or sear in hot oil, pour in water, cover and cook until done). Remove kitchen twine. Serve.