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Hester Street Beef & Rice Cabbage Rolls

Source of Recipe


From "The Slow Cooker Ready and Waiting Cookbook"






List of Ingredients



• 1 medium head cabbage (about 2 lbs.)
  
• 1/2 cup converted long-grain rice
  
• 1 Tbsp unsalted butter
  
• 1 medium onion, finely chopped
  
• 1 clove garlic, minced
  
• 1 lb. lean ground beef or ground lamb
  
• 1 large egg, lightly beaten
  
• 1 tsp dried savory
  
• 3/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 (15-ounce) can peeled Italian tomatoes, undrained
  
• 2 Tbsp light brown sugar
  
• 2 Tbsp lemon juice
  






Instructions



1. Bring a large pot of lightly salted water to a boil over high heat. Add the cabbage and cook, covered, until the outer layers of leaves peel off easily. Peel off the tender outer leaves and choose the 10 largest ones. Trim out the thick rib in the center of each leaf.
   
   
2. In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes. Drain, rinse under cold running water, and drain again.
   
   
3. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened -- about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Transfer to a medium bowl, and mix in the parcooked rice, the ground beef, egg, savory, salt and pepper.
   
   
4. Place about 1/3 cup of the filling in the center of a cabbage leaf, fold over the sides, and roll up into a cylinder. Place the roll on a plate, seam-side down, and repeat with the remaining leaves and filling.
   
   
5. In a blender, process the tomatoes with their juice, the brown sugar and lemon juice to a purée. Pour the sauce into a 3-1/2-quart slow cooker, and layer the cabbage rolls in the sauce. Cover and slow-cook until the rolls are tender, 6 to 7 hours on low.
   
   Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a sauceboat and serve with the cabbage rolls.
   
   Makes 10 cabbage rolls
   Yields 4 to 5 servings