Stuffed Cabbage
Ingredients:
1 large head cabbage 2 pounds meatloaf mix (ground veal, beef and pork)
1/2 large onion 4 cloves garlic 1 small green pepper 1 Tablespoon
Kosher salt + more to taste Freshly ground pepper to taste 1 can tomato
sauce (8 ounces) 4 ounces water 2 cups cooked white rice (I used broken
Jasmine rice today - it was all I had on-hand) Directions:
1. Freeze cabbage overnight. This will help it to be more tender and the leaves will come off easier. 2. Cook cabbage covered in water until tender. This will not take very long after freezing - about 30 minutes. 3. Cool cabbage. 4. Blend together onion, garlic and green pepper until very smooth. Put into a large bowl and add salt and pepper. 5. Add meatloaf mix to onion mixture and mix well with hands. Add cooked rice to this and mix again until well distributed. 6. Remove cabbage leaves from head and trim the thick stems by slicing part of the stem off horizontally to make it thinner and more even with the thickness of the rest of the cabbage leaf. Leave the very green larger leaves for later. 7. Lay out leaves and portion meat mixture according to how many leaves you have. I made very large halupki today and got 20 from this mixture. 8. Starting at the stem end, place the meat on the cabbage leaf in the shape of a small loaf. Start rolling up and pull in the sides then roll until completely sealed. 9. Place each roll in a baking dish - 9 x 13 is most common - until all leaves and meat is used. 10. Mix tomato sauce and water and pour over rolls. 11. If you have leftover cabbage leaves (the larger outer ones) cover the rolls with these and then with foil. 12. Bake in a 350 degree F oven for 45 minutes to an hour depending on how large the rolls are. Serve with any sauce that develops from baking. - See more at: http://www.cookingwithanne.com/2014/01/stuffed-cabbage.html#sthash.7xLLBuTt.dpuf
1. Freeze cabbage overnight. This will help it to be more tender and the leaves will come off easier. 2. Cook cabbage covered in water until tender. This will not take very long after freezing - about 30 minutes. 3. Cool cabbage. 4. Blend together onion, garlic and green pepper until very smooth. Put into a large bowl and add salt and pepper. 5. Add meatloaf mix to onion mixture and mix well with hands. Add cooked rice to this and mix again until well distributed. 6. Remove cabbage leaves from head and trim the thick stems by slicing part of the stem off horizontally to make it thinner and more even with the thickness of the rest of the cabbage leaf. Leave the very green larger leaves for later. 7. Lay out leaves and portion meat mixture according to how many leaves you have. I made very large halupki today and got 20 from this mixture. 8. Starting at the stem end, place the meat on the cabbage leaf in the shape of a small loaf. Start rolling up and pull in the sides then roll until completely sealed. 9. Place each roll in a baking dish - 9 x 13 is most common - until all leaves and meat is used. 10. Mix tomato sauce and water and pour over rolls. 11. If you have leftover cabbage leaves (the larger outer ones) cover the rolls with these and then with foil. 12. Bake in a 350 degree F oven for 45 minutes to an hour depending on how large the rolls are. Serve with any sauce that develops from baking. - See more at: http://www.cookingwithanne.com/2014/01/stuffed-cabbage.html#sthash.7xLLBuTt.dpuf
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