Stuffed Cabbage
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 large
Onion (chopped)1 clove
Garlic (finely chopped)2 cups
Cooked Rice230 g
Ground Beef230 g
Ground Pork1 tbsp
Parsley Flakes (dried)1 medium
Green Pepper (grated)4 cups
Tomato PureeDirections:
1
Using a paring knife, remove center core of cabbage
2
In a large nonreactive stockpot, bring 2 quarts water to a boil
3
Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender
4
Lift cabbage from water, and remove outer leaves
5
Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked
6
Reserve 2 cups cabbage cooking water
7
Trim thick center vein from bottom of each leaf
8
Reserve 4 large outer leaves to line bottom of pan
9
In a medium skillet, melt butter over medium heat
10
Add onion and garlic, and cook until golden and tender, about 8 minutes
11
In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery
12
Stir to combine
13
Add about 1/3 cup rice filling to 1 cabbage leaf
14
Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up
15
Repeat with remaining leaves and filling
16
Line a 5-quart Dutch oven with reserved outside leaves
17
Transfer stuffed cabbage leaves to Dutch oven
18
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water
19
Pour some of the tomato sauce over stuffed cabbage leaves to almost cover them
20
Sprinkle apple over top of cabbage leaves
21
Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender
22
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls
23
Whisk to combine
24
Add sour cream mixture back to Dutch oven, and stir to combine
25
Serve with additional sour cream