Sweet + Sour Stuffed Cabbage #1
Source of Recipe
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Recipe Link: http://www.cdkitchen.com/recipes/recs/495/Sweet_and_Sour_Stuffed_Cabbage59442.shtml Sweet + Sour Stuffed Cabbage #1
1 large head cabbage
2 tablespoons butter
2 large onion, sliced
1 (16-ounce) can tomatoes with their juice, coarsely chopped
salt, if desired, to taste
1/2 teaspoon freshly ground black pepper, divided
1 pound beef bones (optional)
1 pound very lean ground beef
1/4 cup grated onion
3 tablespoons uncooked rice (white or brown)
3 tablespoons water
1 egg
2 cups (approximately) boiling broth
1/3 cup raisins
1/4 cup fresh lemon juice
1/4 cup honey, to taste
Boil cabbage in large pot of water, 5 to 10 min.
When cool enough to handle, gently remove leaves.
Reboil inner leaves, if necessary, to soften.
Use just the tender, whitish leaves for rolling.
Shred the tough outer leaves and small inner leaves
for the sauce.
Melt butter in deep, heavy saucepan, Dutch oven or
roasting pan. Add onions and brown lightly.
Add tomatoes with juice, about 1/2 teaspoon salt,
1/4 teaspoon of pepper, beef bones and shredded
cabbage. Bring the mixture to a boil, reduce heat to l
ow and cook uncovered about 30 min.
For cabbage, combine beef, grated onion, rice, water,
egg, another 1/2 teaspoon salt and remaining 1/4
teaspoon pepper.
Place 1-1/2 to 3 tablespoons of meat mixture toward
the stem of each leaf. Fold in the shorter sides, then
roll from the stem to form a fairly tight, compact roll
or "ball".
Add broth to sauce, mixing well.
Add cabbage rolls to pan and cook slowly over low heat
for 1-1/2 hours.
Add raisins, lemon juice and honey (start with 1/4 cup
and taste before adding more), distributing these ingredients
as evenly as possible.
Cook cabbage, uncovered, 30 min. longer.
Makes 12 rolls.
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