Stuffed Cabbage with Tomato Sauce
Get saucy with this stuffed cabbage recipe! For the perfect roll, don't forget to slice off the rib on each piece before you roll — giving yourself a nice, flat leaf to work with. Dovetailing Tip: Use the 8 cabbage leaves you prepped on day 1 for today’s meal.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 648
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 648
8 large savoy cabbage leaves
kosher salt, as needed
1 3/4 pounds ground beef
1 cup cooked converted rice
1/4 cup sour cream
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
freshly ground black pepper
2 cups whole, peeled canned tomatoes (with puree) roughly chopped
1 cup chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt
1 bay leaf
freshly ground black pepper
Directions:
Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
Preheat the oven to 375 degrees F.
Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
Source: foodnetwork.com
In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
Preheat the oven to 375 degrees F.
Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
