stuffed cabbage
(1 rating)
No Image
I never really liked cabbage growing up, but when I saw Ina making this, it just looked so good...I had to print it out! Boy am I glad I did....this was sooo good! But it does take a lot of dishes to do, but it is soooo worth it!
►
(1 rating)
yield
6 -12
prep time
20 Min
cook time
1 Hr
Ingredients For stuffed cabbage
-
1-2 lgsavoy cabbage (red) or green cabbage
- SAUCE:
-
3 Tbspolive oil, extra virgin
-
2 mdonions (about 1 1/2 c.)
-
2 - 28 oz. cancrushed tomatoes & their juice
-
1/4 cred wine vinegar
-
1/2 cbrown sugar, light
-
1/2 craisins, dark
-
1 1/2 Tbspkosher salt
-
3/4 Tbspblack pepper
- FILLING:
-
2 1/2 lblean ground beef
-
3eggs, xl
-
1 lgonion
-
1/2 cbreadcrumbs
-
1/2 cbrown rice, raw
-
1 Tbspthyme, dried
-
1 1/2 Tbspkosher salt
-
1/2 Tbspblack pepper
How To Make stuffed cabbage
-
1For the sauce (which I would make the day before, so the flavors marry), heat the olive oil in a large saucepan, add 1 1/2 C. onions, & cook over medium low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt & pepper. Bring to a boil, then lower the heat & simmer uncovered for 30 minutes, stirring occationally. Set aside.
-
2Meanwhile, bring a large pot of water to a boil.
-
3Remove entire core of the cabbage with a pairing knife (this was not easy to do, since I have never done it before). Immerse the head of cabbage in the boiling water for about 3-4 minutes (you may have to hold the cabbage down with some untensil since it floats), peeling off each leaf with tongs as soon as it's flexable. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves (so I ended up buying 2 cabbages - just in case - you can always make it a different way later).
-
4For the filling, in a large bowl, combine ground beef, eggs, 1/2 onion, breadcrumbs, rice, thyme, salt & pepper. Add 1 C. of the sauce to the meat mixture & mix lightly.
-
5Preheat the oven to 350 degrees F.
-
6To assemble, place 1 C. of the sauce in the bottom of a large Dutch Oven (or roasting pan like I used). (THIS PART GETS REALLY MESSY - BUT WORTH IT!) Remove the hard triangular rib from the base of each cabbage leaf with a small pairing knife. Place 1/3 - 1/2 C. of the filling (yes it is uncooked) in an oval shape near the rib edge of each leaf & roll up toward the outer edge, tucking the sides in as you roll (kind of like a burrito). Place the cabbage rolls, seam sides down, over the sauce. If needed, put another layer of rolls on top of sauce (that is on top of the other rolls) until you have place all the cabbage rolls in the pot. Pour any remaining sauce of the cabbage rolls. Cover the dish tightly with the lid & bake for 1 hour. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT