Stuffed Cabbage

Stuffed cabbage gradient {I couldn't resist} <br><br>
Stuffed Cabbage
One large…
Stuffed cabbage gradient {I couldn't resist} RECIPE:
Stuffed Cabbage
One large white Dutch or Savoy cabbage (separate the leaves)
1 onion, finely chopped
2 tbs oil
1 lb minced beef
4 oz raw rice
ground pepper
The smaller/torn leaves will be used to line the bottom of the pan
2 lb tomatoes, peeled (or alternatively canned)
sea salt
freshly ground pepper
1 lemon, juiced
4 tbs brown sugar
pinch of powdered ginger
4 tbs raisins
1 tbs honey (or more to taste)

To separate the cabbage leaves:
Cut into the stem of the cabbage and remove the core. Place in a pot of boiled salted water for 10 seconds and remove. Detach the leaves one by one being careful not to tear them (don't worry if you do, you'll later use the torn leaves to line the bottom of the cooking pot).
Occasionally plunging the cabbage back into the pot to soften and loosen the leaves as you go along. Place the leaves on a plate.
For the filling:
Fry the onions in oil until softened. Add the meat and sauté until it changes color. Ad the rice and season with salt and pepper and remove from flame.

To assemble the rolls: Place 1-2 heaping tbs of filling on the bottom stem of a leave (depending on the side of your leaves), roll up loosely and tuck in the sides. Make sure the roll is a little loose to allow for the rice to expand when cooking.
Continue with the rest of the leaves.

To cook:
Line a pot with the extra cabbage leaves (the small and torn ones). Place the rolls seam side down into the pot. You can layer them on top of one another. Mix the sauce ingredients together in a bowl and pour into the pot over the cabbage rolls. Add enough water to cover the rolls. Place a small plate on top to prevent them from unfolding while they cook. Simmer on low heat for 2 hours. Make sure to check that they are not drying out and and add water as needed.
Original Source
Rate this post
( 150 )