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Category: Ground
Prep Time: Cook Time: Total Time:
3 Tbsp. olive oil
1 1/2 c. chopped yellow onions
28 oz. can crushed tomatoes in puree
1/4 c. red wine vinegar
1/3 c. packed light brown sugar
1/2 c. raisins
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 large head green cabbage
2 1/2 lbs. lean ground beef
3 large eggs
Additional 1/2 c. finely chopped yellow onions
1/2 c. plain dry breadcrumbs
1/2 c. uncooked long-grain white rice (I use Uncle Ben’s Converted)
1 tsp. dried thyme
Additional 1 1/2 tsp. salt
Additional 3/4 tsp. freshly ground black pepper
Make the tomato sauce. In a large saucepan over medium heat, heat the 3 tablespoons of olive oil. In it, saute the 1 1/2 cups of chopped onions for 4-5 minutes or until they are soft. Stir in items 3-8 and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, for 30 minutes stirring occasionally.
In the meantime, prepare the cabbage. Fill a large pasta pot 3/4 full of salted water. Remove the entire core from the head of cabbage using a sharp knife. Immerse the cabbage into the boiling water. Using tongs, peel off each leaf after 2-3 minute increments as they soften and become flexible using tongs. You will need 14-16 of the large outer leaves. Set leaves aside on a paper towel lined work surface.
Preheat your oven to 350 degrees. Coat a large roasting pan with cooking oil spray. Spread 1 cup of the tomato sauce evenly in the bottom.
For the meat filling, simply combine items 10-17 along with 1 cup of the tomato sauce until mixture is evenly blended.
Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1 heaping 1/3 cup of the meat 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. Place half the cabbage rolls, seam sides down, in your prepared roasting pan. Add more sauce and more cabbage rolls alternatively until you've placed all the cabbage rolls in the pan. Pour the remaining sauce over the cabbage rolls. Cover roasting pan with its lid or tightly with tin foil. Bake for 1 hour or until meat is thoroughly cooked and rice is tender. Serve. Makes 14-16 cabbage rolls.
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GERMAN ROASTED STUFFED CABBAGE LEAVES
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Category: Ground
Prep Time: Cook Time: Total Time:
3 Tbsp. olive oil
1 1/2 c. chopped yellow onions
28 oz. can crushed tomatoes in puree
1/4 c. red wine vinegar
1/3 c. packed light brown sugar
1/2 c. raisins
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 large head green cabbage
2 1/2 lbs. lean ground beef
3 large eggs
Additional 1/2 c. finely chopped yellow onions
1/2 c. plain dry breadcrumbs
1/2 c. uncooked long-grain white rice (I use Uncle Ben’s Converted)
1 tsp. dried thyme
Additional 1 1/2 tsp. salt
Additional 3/4 tsp. freshly ground black pepper
Make the tomato sauce. In a large saucepan over medium heat, heat the 3 tablespoons of olive oil. In it, saute the 1 1/2 cups of chopped onions for 4-5 minutes or until they are soft. Stir in items 3-8 and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, for 30 minutes stirring occasionally.
In the meantime, prepare the cabbage. Fill a large pasta pot 3/4 full of salted water. Remove the entire core from the head of cabbage using a sharp knife. Immerse the cabbage into the boiling water. Using tongs, peel off each leaf after 2-3 minute increments as they soften and become flexible using tongs. You will need 14-16 of the large outer leaves. Set leaves aside on a paper towel lined work surface.
Preheat your oven to 350 degrees. Coat a large roasting pan with cooking oil spray. Spread 1 cup of the tomato sauce evenly in the bottom.
For the meat filling, simply combine items 10-17 along with 1 cup of the tomato sauce until mixture is evenly blended.
Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1 heaping 1/3 cup of the meat 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. Place half the cabbage rolls, seam sides down, in your prepared roasting pan. Add more sauce and more cabbage rolls alternatively until you've placed all the cabbage rolls in the pan. Pour the remaining sauce over the cabbage rolls. Cover roasting pan with its lid or tightly with tin foil. Bake for 1 hour or until meat is thoroughly cooked and rice is tender. Serve. Makes 14-16 cabbage rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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