Ingredients: |
Ingredients: 1 large head Savoy cabbage
1 Tbsp olive oil
1 small onion, chopped fine
1 (15 oz) can tomato sauce
1 ½ lbs lean ground beef
1/3 cup dried bread crumbs
¼ cup long-grain rice, boiled until just tender and drained
1 large egg
Salt and pepper
1 (16 oz) can whole berry cranberry sauce
1 (14.5 oz) can diced tomatoes
¼ cup golden raisins
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Directions: |
Directions:Freeze the cabbage until very firm, at least 24 hours or up to 2 days.
Adjust an oven rack to the middle position and heat the oven to 375°. Heat the oil in a large skillet over medium heat until shimmering. Cook the onion until golden, about 5 minutes. Add ½ cup of the tomato sauce and simmer until slightly thickened, about 2 minutes. Transfer the mixture to a medium bowl and let cool completely, about 20 minutes. Mix in the beef, bread crumbs, rice, egg, 1 tsp salt, and ½ tsp pepper.
Place the frozen cabbage under warm running water and gently pull off 12 of the large, outermost leaves. Pull off six more leaves and set aside. Divide the filling evenly among the 12 outer leaves. Roll the leaves around the filling and tuck in the ends to create a neat envelope. Set aside.
Combine the cranberry sauce, remaining tomato sauce, diced tomatoes, raisins, and ½ tsp salt in a large bowl. Reserve ½ cup. Pour the remaining sauce on the bottom of a 9x13 pan. Arrange the stuffed cabbage in a single layer on top of the sauce and spoon the reserved sauce over the top. Cover the cabbage rolls with the reserved cabbage leaves and wrap the pan tightly with aluminum foil.
Bake until the cabbage is completely tender and the filling is cooked through, about 1 ¼ hours. Remove the foil and continue to bake until the sauce reduces slightly, about 15 minutes. Remove and discard the cabbage leaves on top and serve. |
This recipe for Gedempte Stuffed Cabbage-Recipe/Day #171 is from