Ingredients: |
Ingredients: 2 Qts. Water
1 large green Cabbage (~ 2-1/2 lb.)
2 Tbsp. Butter
1 large Onion, chopped
1 clove Garlic, finely chopped
2 C. cooked Rice
8 oz. Ground Beef
8 oz. Ground Pork
Kosher Salt and Ground Pepper
1 Tbsp. dried Parsley Flakes
2 Celery ribs with leaves, finely chopped
4 C. Tomato Puree
1 Granny Smith Apple, peeled, cored and chopped
1/2 C. Sour Cream
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Directions: |
Directions:Using a paring knife, remove center core of cabbage. In a large stockpot, bring the 2 quarts of water to a boil. Add the cabbage and cook for 2-3 minutes or until outer leaves are bright green and tender. Lift the cabbage out of the water and carefully remove outer leaves, leaving them whole.
Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 C. Cabbage cooking water. Trim the thick center vein from the bottom of each cabbage leaf. Reserve four of the large outer leaves to line the bottom of the pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes and celery. Stir to combine.
Add about 1/3 C. filling to one cabbage leaf. Fold sides of cabbage leaf over filling, and starting with the stem end, roll the cabbage up. Repeat with remaining filling mixture and cabbage leaves.
Line a 5-quart Dutch oven with reserved outer cabbage leaves. Place cabbage rolls, seam side down, in Dutch oven, on top of the cabbage leaves.
In a large bowl, combine tomato puree and the 2 C. of reserved cooking water. Pour some of the tomato sauce over the cabbage, to almost cover. Sprinkle the chopped apple over the top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender; adding additional tomato sauce as needed.
Place sour cream in a small bowl, ladle in 3/4 C. of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to the Dutch oven and stir to combine.
Serve with additional sour cream as garnish, if desired. |
This recipe for Stuffed Cabbage Rolls is from