Stuffed Cabbage

Stuffed Cabbage

Ingredients

1 head Green Cabbage

2 quarts Water

1 large onion, chopped finely

2 cloves garlic, crushed in a garlic crusher

½ tsp red chili powder

1 tsp black pepper powder

2 tbsp soft brown sugar

1 pack (500 gms) strained crushed tomatoes (I prefer Pomi Strained Crushed tomatoes)

4 tbsp tomato paste

¼ cup olive oil

1 beef bouillon cube

1 tbsp white vinegar

Salt to taste

¼ cup chopped parsley to garnish

For the filling

1 pound minced Beef

1 cup cooked Rice

1 small onion chopped finely

¼ tsp black pepper powder

2 eggs, beaten

salt to taste

Directions

Using a paring knife, remove the center core of the cabbage. In a large stockpot, bring 2 quarts of water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. You can either pull the leaves off as they cook or you can take the whole cabbage head out. Count the leaves. I got about 14 leaves. Reserve 1 cup of cabbage cooking water. Separate all of the leaves from the head and trim the thick center vein from bottom of each leaf. Don’t cut it out, just shave it so it’s thin like the rest of the leaf.

In a large bowl, combine raw ground beef, 1 chopped onion, cooked rice, eggs, salt, pepper, and about a tbsp of chopped parsley. Mix gently to combine. Make 14 portions or divide according to how many leaves you have. Add a portion of the rice filling to one cabbage leaf. Fold the sides of the cabbage over the filling, and, starting with the stem end, roll the cabbage up. Repeat with the remaining leaves and filling.

In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté. When the onion is translucent add red chili powder and stir. Add the crushed tomatoes and tomato paste and stir the sauce for 3-4 minutes. Add black pepper powder, salt, brown sugar and beef bouillon cube to the sauce and mix gently. Add some of the reserved cabbage water to the sauce, vinegar and some parsley. Place each cabbage roll gently into the sauce, immersing them. Cover the pan and cook on low heat for 30-40 minutes until the cabbage is tender, beef is cooked and sauce has thickened. Check seasoning. To serve, place cabbage rolls in a serving dish and pour sauce over them. Garnish with remaining parsley.