Saucy Stuffed Cabbage Leaves - cooking recipe

Ingredients

1 head cabbage (2 lb.)
1 c. chopped onion
1/4 c. butter or margarine
1 c. shredded carrots
1/2 c. chopped celery
1/3 c. uncooked white rice
1/2 tsp. crushed dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can beef broth
1 1/2 c. water
3 Tbsp. cold water
1 Tbsp. cornstarch

Preparation

Remove 8 large outer leaves from cabbage; rinse leaves well. Blanch in boiling water for 3 to 5 minutes.
Shred half of the remaining cabbage to obtain 3 cups.
Set aside.
Reserve remaining cabbage for another use.
In 10-inch skillet over medium heat, saute onion in butter or margarine for 5 minutes.
Add carrots, celery and rice.
Saute 3 minutes.
Add shredded cabbage and thyme, salt and pepper.
Saute 3 minutes.
Place 1/4 cup of the mixture in center of each cabbage leaf.
Roll up leaf, tucking in ends to make a bundle.
Place seam side down in skillet; add broth and 1 1/2 cups water.
Cover and simmer over low heat for 30 to 45 minutes.
Place in serving dish.
Mix 3 tablespoons cold water with cornstarch until smooth.
Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Pour over cabbage and serve.
Makes 8 servings.