Cabbage rolls
Yield: Approximately 10 rolls
Ingredients:
Sauce
1 tablespoon butter
1 cup chopped onions
2 cloves crushed garlic
2-1/2 lbs chopped tomatoes and their juices
3/4 to 1 cup cream
2 tablespoon apple cider vinegar
2 tablespoon sugar
Filling
1 tablespoon butter
1 cup chopped onions
2 cloves crushed garlic
1 pound ground beef
1 pound ground pork
2 cups cooked rice
1 tablespoon fresh oregano
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 egg
1 head cabbage, cored and scalded in hot water until leaves are soft and easily removed
1 tablespoon butter
1 cup chopped onions
2 cloves crushed garlic
2-1/2 lbs chopped tomatoes and their juices
3/4 to 1 cup cream
2 tablespoon apple cider vinegar
2 tablespoon sugar
Filling
1 tablespoon butter
1 cup chopped onions
2 cloves crushed garlic
1 pound ground beef
1 pound ground pork
2 cups cooked rice
1 tablespoon fresh oregano
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 egg
1 head cabbage, cored and scalded in hot water until leaves are soft and easily removed
- Cook the rice according to package directions.
- To make the sauce, melt the butter in a saucepan , add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens slightly.
- For the filling, melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly
- In a large bowl, combine the beef, pork, rice, seasonings, egg, and cooked onions. Mix well (I used my hands).
- Using a sharp knife remove the bottom core from the cabbage, then submerge in boiling water for several minutes until the leaves separate and are easily removed with tongs. Using a knife, remove the hard spine at the end of each leaf
- Preheat Oven to 350 degrees
- Spread a thin layer of the sauce over the bottom of a baking dish.
- One leaf at a time, spoon the filling into the center of the cabbage
leaves, about 1/4 - 1/2 cup in each, depending upon the size of the leaves.
Roll each into a neat cylinder (like a burrito) and place on top of the sauce in the
baking dish. Repeat with the remaining ingredients, stacking as necessary. Pour the remaining sauce over the rolls, cover
tightly with aluminum foil, and bake until the meat is cooked through
and the rolls are tender, about 2 hours. Remove from the oven and serve
the rolls with the sauce spooned over the top.
