Tuesday, November 10, 2009

Stuffed Cabbage

I actually took a bare bones ingredient list given to me by BGG (from her Girlfriend) and combined it with a more traditional Southern version Recipe to create my own Stuffed Cabbage.

It cooks away in a Cast Iron Dutch Oven as I type this. Pictures and results to come later.

Stuffed Cabbage Rolls

1 large head cabbage

2/3 lb ground Beef (chuck or sirloin works best but hamburger will work too)Browned
1/3 lb Italian Sausage-Browned
1 stalk finely chopped celery
2-3 tbs dried parsley
1 tbs dried basil
1/3 cup brown rice, raw, can use instant or regular
1 small onion, finely chopped
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
2 tbs crushed garlic/finely chopped
Half of One Large Purple Onion Sliced
1 Can Stewed Tomatoes
1 Can diced tomatoes

3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1 cup hot water

Remove about 6-8 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 Filling ingredients in large bowl. 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 from the cabbage head. Combine Topping Ingredients (minus sliced onions) in seperate bowl. Arrange layers of cabbage rolls, seam side down; cover with Topping mixture and sliced onions in a Dutch oven or large casserole. Place in oven for one hour. Check for tenderness. Cook longer if necessary.

I may try this in a crock pot next time. Uncooked for 4 hours.


Valentine said...

This is one of my FAVORITE meals. I am going to try your recipe next week. Incidentally, I've done these in the crockpot too and they turned out great.

Brad said...

If you pour Campbell's tomato soup over them in the crockpot (instead of the topping you listed) and cook them all day, they are divine! That is how my Polish/Lithuanian family taught me :)