Stuffed Cabbage

Name: Stuffed Cabbage
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 118 milliliters plain dried breadcrumbs; 3 extra larges eggs, lightly beaten; 1 teaspoon minced fresh thyme leaves; 1 large head Savoy or green cabbage, including outer leaves; 1 kilograms ground chuck; 2 teaspoons kosher salt; 118 milliliters light brown sugar, lightly packed; 3 Tbsps good olive oil; 118 milliliters raisins; 59 milliliters red wine vinegar; 2 kilograms crushed tomatoes and their juice; 118 milliliters uncooked white rice; 118 milliliters finely chopped yellow onions; 355 milliliters chopped yellow onions (2 onions)

Stuffed Cabbage might be just the main course you are searching for. Watching your figure? This dairy free recipe has 918 calories, 45g of protein, and 49g of fat per serving. This recipe serves 6. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have pepper, tomatoes and their juice, rice, and a few other ingredients on hand, you can make it. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent.

Ingredients you will need

Olive Oil

Onion

Sauce

Equipment you will use

Sauce Pan

Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Ingredients you will need

Brown Sugar

Tomato

Raisins

Vinegar

Pepper

Salt

Meanwhile, bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

Ingredients you will need

Cabbage

Water

Equipment you will use

Knife

Tongs

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper.

Ingredients you will need

Ground Chuck

Breadcrumbs

Pepper

Onion

Thyme

Egg

Rice

Salt

Equipment you will use

Bowl

Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Ingredients you will need

Sauce

Meat

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven.

Ingredients you will need

Sauce

Equipment you will use

Dutch Oven

Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife.

Ingredients you will need

Cabbage

Base

Equipment you will use

Knife

Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll.

Ingredients you will need

Roll

Place half the cabbage rolls, seam sides down, over the sauce.

Ingredients you will need

Cabbage

Roll

Sauce

Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot.

Ingredients you will need

Cabbage

Roll

Sauce

Equipment you will use

Pot

Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender.

Ingredients you will need

Cabbage

Roll

Sauce

Meat

Rice

Equipment you will use

Oven

Serve hot.