Stuffed Cabbage Rolls #6, (Galumpkis)
Source of Recipe
Christine
Stuffed Cabbage Rolls #6, (Galumpkis)
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add
the garlic and saute for 1 minute. Add the tomatoes and cook,
stirring occasionally, for 5 minutes. Add the vinegar and sugar;
simmer, until the sauce thickens, about 5 minutes. Season with salt
and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the
olive oil. Sauté the onion and garlic for about 5 minutes, until
soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2
cup of the prepared sweet and sour tomato sauce, mix to incorporate
and then take it off the heat. Combine the ground meat in a large
mixing bowl. Add the egg, the cooked rice, and the sauteed onion
mixture. Toss the filling together with your hands to combine, season
with a generous amount of salt and pepper.
Bring a large pot of salted water to a boil. Remove the large,
damaged outer leaves from the cabbages and set aside. Cut out the
cores of the cabbages with a sharp knife and carefully pull off all
the rest of the leaves, keeping them whole and as undamaged as
possible, (get rid of all the small leaves and use them for coleslaw
or whatever.) Blanch the cabbage leaves in the pot of boiling water
for 5 minutes, or until pliable. Run the leaves under cool water then
lay them out so you can assess just how many blankets you have to
wrap up the filling. Next, carefully cut out the center vein from the
leaves so they will be easier to roll up. Take the reserved big outer
leaves and lay them on the bottom of a casserole pan, let part of the
leaves hang out the sides of the pan. This insulation will prevent
the cabbage rolls from burning on the bottom when baked. Use all the
good looking leaves to make the cabbage rolls. Put about 1/2 cup of
the meat filling in the center of the cabbage and starting at what
was the stem-end, fold the sides in and roll up the cabbage to
enclose the filling. Place the cabbage rolls side by side in rows,
seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F.
Pour the remaining sweet and sour tomato sauce over the cabbage
rolls. Fold the hanging leaves over the top to enclose and keep the
moisture in. Drizzle the top with the remaining 2 tablespoons of
olive oil. Bake for 1 hour until the meat is cooked.
|
Â
Â
Â
|
member logon
