This is a hearty cold-weather dish and a good way to use leftover ham, beef, rice, or vegetables. The stuffed cabbage is baked slowly on a bed of vegetables in a wine and herb broth. When served, the cabbage is sliced like a melon and looks most appetizing, with the green leaves surrounding the colorful stuffing. This is a meal in itself.
Remove the tough outer leaves of the cabbage. Wash and shred them. Wash and cook the head of cabbage for 10 minutes in a large pot of salted boiling water. Drain in a colander, and when cool enough, gently peel off the leaves and spread each one on a paper towel. Sprinkle with cumin, salt, and pepper.
Sauté the onions in
Take a large piece of cheesecloth and place four or five of the biggest leaves in a circle in the center of the cloth. Place all the stuffing in the center of the leaves, and cover with the rest of the leaves. Pull up the corners of the cheesecloth and tie tightly with a piece of string so that you have a firm, melon-shaped ball.
Add the wine, the water or broth, and the bouquet garni, and place the stuffed cabbage on top of the vegetables. Cover with aluminum foil and cover the pan.
Place the cabbage ball on a warm shallow serving dish. Slice it in large wedges as you would a melon. Pour a little of the cooking juices over each slice and sprinkle with salt and pepper.
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