I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, March 26, 2012

Stuffed Cabbage

Stuffed Cabbage

1 head green cabbage

1 C cooked rice

drizzle evoo
1 C onion, chopped

1 pound ground beef or turkey

1 tsp salt

16oz tomato (I use a drained jar of my home-canned, chopped, stewed tomatoes.)
1/2 C beef broth (If you don't have any, reserve some juice from the above mentioned stewed tomatoes.  That will do the trick!)
1 tsp paprika

sour cream

First - I double this.  It's so yum that one pan doesn't cut it.  I want leftovers . . . a lot of them.

Grease a 9x13 baking pan.

Cut the stump out of the cabbage.  Put the head of cabbage in a large pot of boiling water and stand by with some tongs.  After a few minutes start peeling off the leaves.  You'll get a feel for it, peel, drain, set aside, wait a minute, repeat.

Drizzle evoo in a skillet and saute the chopped onion.

Combine the beef, salt, and onions in a large bowl.  Mix.

Oven to 350.

Cut the thickest part of the rib from each cabbage leaf, but don't cut too far in.

Put 1/4-1/3C of mixture on the leaf.  Fold in the sides and then roll up the rest.  Put seam side down in a baking dish.

Combine the tomato, broth, and paprika, pour over the rolls.  Cover with foil and bake 1 hour.

Serve with sour cream (some say it's optional - they're wrong).

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