Archive for the ‘Eastern European’ Category
Stuffed Cabbage
Ingredients
- 1 ½ tbsp olive oil
- 1 chopped yellow onion (3/4 cup)
- 1 (28oz.) can crushed tomatoes in their juice
- 1/4 cup red wine vinegar
- 1/4 cup raisins
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 large head green cabbage
For the filling
- 1 lb. ground pork
- 1lb. ground lamb
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped yellow onion
- 1/2 cup breadcrumbs
- 1 cup cooked white rice
- 1 tsp thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika
- 1 bay leaf
Instructions
- For the sauce, heat olive oil in a large saucepan. Add onions and cook until translucent. Add tomatoes, vinegar, raisins, salt and pepper. Bring to a boil then simmer uncovered for 30 minutes stirring occasionally.
- Meanwhile, bring a large pot of water to a boil. Immerse the head of cabbage into boiling water, peeling off each leaf with tongs as soon as it is flexible. Set leaves aside.
- For the filling, in a large bowl, combine pork, lamb, eggs, onion, breadcrumbs, rice, thyme, salt, pepper, and paprika. Add 1 cup of the sauce to the meat mixture and mix lightly.
- Preheat oven to 350°F. Place 1 cup sauce in the bottom of a large dutch oven. Remove the triangular rib from the base of each leaf. Place 1/3 to ½ cup filling in an oval shape near the rib edge of each leaf and roll upwards towards the outer edge, tucking in the sides as you roll. Place the rolls seam-side down over the sauce. Continue alternating rows of sauce and rolls. Pour remaining sauce over the top and add bay leaf. Cover with lid and bake for 1 hour.
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