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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Stuffed Cabbage

on February 12, 2014

Let's Dish

Small

packages

filled with

delicious

goodness!

 

 

 

 

 

Stuffed Cabbage (2)

Stuffed Cabbage is one of those dishes I love to make for family and friends. I love everything about it. I like to start with the filling for these little packages of joy.

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time 1 hour 20 minutes
Yields: 5 servings
Equipment: 9 x 11 baking dish, 6-quart stockpot, 12-inch sauté pan, 6-quart Dutch oven, 2 large mixing bowls, 3-quart saucepot

Ingredients:
2 tablespoons of olive oil
1 cup of chopped yellow onions (1 large onion)
2 minced garlic cloves
1 tablespoon tomato paste
1/2 cup unsalted chicken stock
1- 28-ounce cans of crushed San Marzano tomatoes and the juice
2 tablespoons red wine vinegar
1/4 cup light brown sugar, packed lightly
1/2 cup of golden raisins (regular raisins are fine)
2 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
1 large head of green cabbage with outer leaves

Ingredients For Filling:
1 1/2 pounds lean ground sirloin
2 extra-large eggs lightly beaten
2 minced garlic cloves
2 tablespoons of apricot jam
1 teaspoon crushed red pepper flakes
1/2 cup ricotta cheese
1/2 cup finely chopped onions
3/4 cup Italian style bread crumbs
1/2 cup of par-cooked long-grain white rice (cook the rice half the time required)
1 tablespoon of chopped flat-leaf Italian parsley
1 teaspoon of chopped fresh thyme leaves
2 tablespoons of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Sauce:
Heat olive oil in a large saucepan, add the onions, garlic, and tomato paste. Cook over medium heat for 8 to 10 minutes until translucent. Add in the chicken stock,  bring up to boil, and reduce by half. Next, add in the crushed tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil,  then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Transfer 1 cup of sauce for the filling, set aside to cool. Set aside the remainder of the sauce.

Meanwhile, bring a large saucepot of water to a hard boil. Using a paring knife, carefully remove the entire core of the cabbage. Place the cabbage into the boiling water for 3 to 5 minutes or until the leaves begin to loosen.

Using a pair of tongs, while the cabbage is still hot, carefully peel off each leaf as soon as it’s pliable. Place each of them on a plate lined with a paper towel. At least 12 leaves will be needed.

For the filling, in a large bowl combine the ground sirloin, eggs, ricotta cheese, apricot jam, crushed red pepper flakes, chopped onions, minced garlic, par-cooked rice, thyme, dried oregano, parsley, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix together gently using a fork to combine all the ingredients.

Preheat oven to 350-degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large baking dish. Remove the hard triangular rib from the base of each cabbage leaf with a paring knife. Place  1/2 cup of the filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll, like you would a burrito.

Place 1 to 2 ladles of the sauce on the bottom of the baking dish. Lay the cabbage rolls, seam side down into the baking dish. Spoon the remaining sauce over the top of each cabbage roll. Cover the baking dish tightly with foil. Bake for 1 hour or until the meat is cooked and the rice is tender.

Serve hot.

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