Mountain Stuffed Cabbage
Source of Recipe
the web
List of Ingredients
1 large head cabbage
3 yellow onions, chopped
2 Tablespoons vegeetable oil
3 tablespoons rice
1 1/2 pounds ground beef
1 quart marinara sauce, preferably homemade (divided)
Salt and Pepper to taste
3 or 4 slices smoked bacon or maple bacon (optional)
2 bay leaves
1 teaspoon finely chopped thyme
1 glass red wine, preferably a cabernet or other full bodied wine
Recipe
Place whole cabbage head in large pot of boiling water and blanch briefly, just long enough to soften outer leaves.
Remove 12 large outer leaves, cutting off any tough portions of ribs. Reserve. Slice remaining cabbage very thinly and reserve.
In large skillet, saute onion in oil until just translucent. Stir in rice, then mix with ground beef and about 1/2 cup of the marinara sauce. Season mixture to taste with salt and pepper.
Make 12 meatballs from mixture, then wrap each in one of reserved whole cabbage leaves.
Cover bottom of ovenproof pan or casserole with half of sliced cabbage, and pour about half of remaining marinara sauce over it.
Lay stuffed cabbage on this bed, tucking in a few slices of smoked or maple bacon, if using. Top with remaining cabbage and marinara sauce. Poke bay leaves into sauce and sprinkle thyme over top, then pour wine over.
Cover pan with fol and bake at 350 degrees 1 1/2 hours. Flavor improves if made a day ahead and reheated in slow oven.
Makes 4 servings.
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