niños envueltos--stuffed cabbage rolls

How To Make niños envueltos--stuffed cabbage rolls

• Step 1
  Begin by making the rice according to the brand's instructions. (Usually 2:1 water to rice, and simmer, covered, until water has absorbed, about 30 minutes.)
• Step 2
  Next, the cabbage With a sharp knife, cut the hard, thick core from the bottom of the cabbage. Bring a large pot of water to boil, remove the large, tough outer leaves of the cabbage and discard, and place the cabbage in the boiling water. Boil until a knife inserted into the cabbage goes in easily, but leaves are not too soft, about 20 minutes or so. Remove from the water and let cool slightly.
• Step 3
  Meanwhile, start the tomato sauce. In a non-reactive saucepan, heat the oil over medium-high heat, and add the 1/2 chopped onion, cooking until translucent but not brown. Add in the crushed tomatoes, parsley and grated carrot. Add salt and pepper, and let simmer for about 25 minutes.
• Step 4
  While the sauce simmers, make the filling. In a large frying pan, melt the butter over medium high heat.
• Step 5
  Add in the onion and garlic, cooking until translucent but not browned. Add in the pork, beef and mushrooms, cooking and chopping meat apart with a flat spatula, until the meat and mushrooms have cooked through, about 7 minutes.
• Step 6
  Add in the salt and pepper and taste. Add in the rice into the mixture and combine. Add the egg, nutmeg and parsley and mix well.
• Step 7
  Preheat the oven to 375 degrees Fahrenheit.
• Step 8
  Separate out the leaves and lay out on a clean, flat surface. For the tougher outer leaves, it might be necessary to cut out the tough core piece from each leaf.
• Step 9
  Put a large spoonful of filling in the center of each leaf and roll the leaf up.
• Step 10
  Arrange the rolls in a single layer in a large casserole dish, and cover with the tomato sauce and then a lid or aluminum foil.
• Step 11
  Bake for 1 hour, or until the leaves are tender.
• Step 12
  Serve hot from the oven with extra sauce.
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