Ingredients: |
Ingredients: Sauce:
2 tsp. Butter
1 C. Yellow Onion, Chopped
1 tsp. Garlic, Minced
1 (28 oz) Can of Chopped Tomatoes and Juice
1 C. chicken Stock
1 T. Apple Cider Vinegar
Filling:
1 Large Head of Cabbage
2 T. Butter
1 C. yellow Onion, Chopped
2 T. Garlic, Chopped
1 1/2 lb. Ground Sausage
1 lb Ground Pork
1 1/2 C. Long Grain White Rice
2 Eggs, Beaten Slightly
2 tsp. Essence
1/2 tsp. Salt
1/4 tsp. Black Pepper
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Directions: |
Directions:Sauce: Melt butter in a saucepan over medium-high heat. Add onions, cook for 3 minutes. Add garlic, cook for 3 minutes. Add tomatoes and chicken stock. Simmer stirring occasionally for 5 minutes. Add vinegar, simmer stirring occasionally until the sauce thickens, about 5 minutes. Remove from heat and adjust seasoning to taste.
Scowled cabbage in hot water. Separate the cabbage leaves and remove the hard spines. Spread on paper towels and pat dry. Set aside.
Preheat oven to 350 degrees.
Stuffing: In a medium skillet melt butter over medium-high heat. Add onions, wait until carmalized. About 5 minutes. Add garlic, cook for 1 minute. Remove from heat and let cool slightly. Lay cabbage leaves rib side down. In a large bowl combine the ground pork and sausage, rice (raw), eggs, essence, salt, pepper and cooked onion and garlic. Mix well. Line a large baking dish with cabbage leaves. One at a time spoon filling into the center of the cabbage leaves, 1/4 a cup. Roll into a cylinder and place in a single layer in the baking dish. Repeat with remaining ingredients, stacking the cabbage rolls as necessary. Pour sauce over rolls, cover tightly with aluminum foil. Bake until the mean is cooked throughout and the rolls are tender, about 2 hours. Remove rolls from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.บบบ |
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