Stuffed Cabbage For Sukkot - cooking recipe

Ingredients

1 large head cabbage
2 to 3 medium onions
5 cloves garlic
4 stalks celery
1 red bell pepper
1 green bell pepper
1/2 c. fresh dill
2 Tbsp. vegetable oil
2 eggs
1/4 c. dry sherry
1 1/2 lb. lean ground beef
1/4 to 1/2 tsp. salt to taste
freshly ground pepper to taste
1/4 tsp. ground cloves
1 tsp. dried thyme
1/4 c. bread crumbs
1 (16 oz.) can chopped tomatoes
1 (10 3/4 oz.) can chicken broth or 1 c. rich chicken stock

Preparation

Core the cabbage and discard the top few bitter leaves. Boil enough water to cover the cabbage. Put the cabbage carefully into the hot water, and cook covered for approximately 12 minutes (longer if you want very soft leaves). Remove the head, plunge it into cold water and drain.