I'm in a rush today, so I'm going to post a quickie. My father LOVED to eat stuffed cabbage and my mom would make it regularly for him when we were little (and they were still married..) I LOVED it too and still do. I don't make it that often nowadays, but on occasion I do...
Stuffed Cabbage Rolls
Recipe Ingredients
large head cabbage
1 pound ground beef
1 small onion, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 large can (15 ounces) tomato sauce
3 cans (14.5 ounces each) diced tomatoes
3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
Recipe Method
Remove about 15 large leaves from the cabbage;
cut off very thick part of each leaf.
Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine ground beef with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf.
Fold over sides of cabbage leaf; roll up.
In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.
Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top.
Bake, covered, for 1 hour.
Uncover and bake 2 hours longer.
Not as nearly as good as my mom makes (hint, hint) but pretty good!
Bon Apetit!
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3 comments:
mmMMm! My mom made this all the time for me back home! Only we used veggie meat instead of the real thing. It still was tasty=)
"Not as good as your mom's" eh? Just for that, I'm making you stuffed cabbage this week end!!! :-)
we're on the same page food wise. I was just talking about stuffed cabbage with the missus. I'm going with rice, minced mutton, and tomato paste. With some korean chili paste and caraway seeds (if I can find them) Thanks for the recipe, I'd forgotten the steps in blanching cabbage up until your post.
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