Stuffed Cabbage in Fruited Tomato Sauce
Source of Recipe
Nicole Routhier's Fruit Cookbook by Nicole Routhier
* Exported from MasterCook *
Stuffed Cabbage in Fruited Tomato Sauce
Recipe By : Nicole Routhier
Serving Size : 6 Preparation Time :0:00
Categories : Ground beef, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOMATO SAUCE:
2 tablespoons mild olive oil
1 cup onions -- chopped
2 teaspoons garlic -- minced
1 can crushed tomatoes (28 oz)
1 cup tomato sauce (preferably
-- Quick Tomato Sauce - see
-- separate recipe)
1/4 cup light brown sugar -- firmly packed
salt
black pepper -- freshly ground
STUFFED CABBAGE:
1 white cabbage (about
-- 2 lb)
1 1/2 pounds lean ground beef
1/2 cup onion -- minced
1 teaspoon garlic -- minced
2 large eggs -- lightly beaten
3 tablespoons ketchup
1/4 cup fresh dill -- chopped
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
4 slices white bread -- crusts removed
TO FINISH:
1/2 pound dried apricots -- plumped in hot
-- water to cover for 30
-- minutes and drained
1/2 cup raisins -- soaked in hot
-- water to cover for 30
-- minutes and drained
2 tablespoons fresh lemon juice
1/4 cup fresh dill -- chopped
FOR THE SAUCE: Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions and garlic and cook, stirring often, until soft, about 5 minutes. Add the crushed tomatoes, tomato sauce, 1 1/2 cups water, and the brown sugar. Season to taste with salt and pepper and stir to blend. Reduce the heat to low, cover the pot, and simmer gently for about 30 minutes.
Meanwhile make the cabbage rolls. Bring a large, deep pot of salted water to a boil over medium-high heat. Remove and discard the core of the cabbage, and place the cabbage, cored end up, in the boiling water. Cook for 5 to 6 minutes. As the large center leaves become limp, use a fork to peel them off the head one by one, being careful not to tear them. Carefully drain the cabbage leaves in a colander set in the sink. Refresh under cold running water. Choose the 12 best-shaped, largest leaves. Trim the ribs on the underside so that they are the same thickness as the leaves and can be bent with ease. Drain the leaves on paper towels.
Place the beef, onion, garlic, eggs, ketchup, the dill, salt, and pepper in a large mixing bowl. Dip the bread slices in a bowl of water to soften, then squeeze to remove excess water. Add the bread to the mixing bowl. Blend all the ingredients thoroughly with your hands.
Place a cabbage leaf smooth side up, with the stem end toward you, on a work surface. Place about 1/3 cup of the filling near the stem end of the leaf. Shape the filling into a log across the base of the leaf with your hands. Fold the sides of the leaf over the filling, then fold over the bottom end of the leaf and roll up to make a neat, compact package. There is no need to tie the roll with string; the leaf will adhere to itself naturally. Assemble the remaining rolls in the same fashion.
Place the cabbage rolls, seam side down in a single layer, in the tomato sauce. Add the apricots and raisins and sprinkle with the lemon juice. Cover the pot and cook over low heat until the cabbage rolls and fruits are very tender, about 1 hour.
Transfer the cabbage rolls to warmed shallow bowls. Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Stir in the dill. Ladle the fruit sauce over the rolls, and serve at once.
Source:
"Nicole Routhier's Fruit Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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