Stuffed Cabbage
Source of Recipe
Modified from Martha Stewart's recipe
Recipe Introduction
Level 1 ~ Pro/Fat & Veggie ~ Martha's quote: The key to cooking and enjoying cabbage is to give the vegetable a light steaming; this will be sufficient to bring out its brilliant color and preserve its nutritional content.
List of Ingredients
Serves 8
2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, finely chopped
2 cups grated cauliflower (raw)
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree -or- 4 cups Marinara sauce
1/2 cup sour cream, plus more for garnish
Recipe
1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
3. Add about 1/3 cup meat/cauliflower filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
5. In a large bowl, combine tomato purée and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over stuffed cabbage leaves to almost cover them. Sprinkle apple over top of cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender.
6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
_ _ _ _ _
* Deb’s notes: Once I had all the rolls into the pan, I mixed together and poured over the top: 1 (26oz) can of Hunts Garlic & Herb spaghetti sauce, 1 (28oz) can of crushed tomatoes and 2 cups of the cabbage water. I did not use the 4 cups tomato puree as the recipe called for. These were delicious!
|
Â
Â
Â
|
member logon
