2 large cabbage leaves
2 shallots, finely chopped
1 pound ground beef
2 tablespoons salt
1/4 cup water
4 cups vegetable broth
1/2 cup all-purpose flour
3/4 teaspoon ground black pepper
2 (8 ounce) packages dry mixed vegetable broth
Preheat oven to 350 degrees F (175 degrees C).
Sautecay cabbage, shallots and ground beef in a large skillet over medium heat until almost done. Stir in salt and water and bring to a boil; reduce heat to low and simmer. Simmer 1 hour, or until vegetables have cooked through.
Meanwhile, bring broth to a boil in a medium-sized saucepot. Add flour and ground black pepper, and cook gently until thickened. Stir in broth mixture, and cook until thickened. Stir in 1 cup reserved vegetable broth liquid (reserves can be used to complete the mixture), and cook until a thick, creamy consistency is reached. Serve mixture over warm noodles.