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  • Paul Croutworst

Stuffed Cabbage


YIELDS:5 SERVINGS PREP TIME:0 HOURS 25 MINS TOTAL TIME:2 HOURS 20 MINS

INGREDIENTS FOR THE SAUCE

2 tbsp. extra-virgin olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 tbsp. tomato paste

1 (28-oz.) can crushed tomatoes

2 tbsp. balsamic vinegar

1 tbsp. brown sugar

2 tsp. dried oregano

Kosher salt

Freshly ground black pepper

FOR THE CABBAGE ROLLS

15 cabbage leaves

1 lb. ground beef

1/4 c. uncooked white rice

1/4 c. Italian bread crumbs

1/2 large onion, chopped

2 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

DIRECTIONS FOR THE SAUCE

Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano. Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.

DIRECTIONS FOR THE ROLLS In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. Bake 1 hour 15 minutes, until rice and meat are cooked through. Garnish with more parsley before serving.


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