Ingredients: |
Ingredients: 1 large green cabbage
2lbs ground beef
¾ cup raw basmati rice
½ cup butter, melted
1 bunch curly parsley, finely chopped
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tsp Worcestershire sauce
½ tsp cayenne pepper
1 large yellow onion
1 quart beef broth
1 cup water
1 28oz can crushed tomatoes
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Directions: |
Directions:In a large bowl, mixed together the ground beef, rice, melted butter, parsley, garlic, salt, pepper, Worcestershire sauce, and cayenne pepper. Cover with plastic wrap and refrigerate.
In a large pot, fill half way with water and bring to a simmer. Using a sharp knife, cut the core/stem out of the cabbage, while keeping as much of the leaves intact as possible. Place the cabbage in the simmering water, as rotate the cabbage every 30-60 seconds and remove leaves that fall off with tongs. Place separated leaves in a bowl to cool down. Separate out the 10 largest leaves, which will be used for the cabbage rolls. Do not discard the remaining leaves.
Remove the meat mixture from the refrigerator, it should be firm and easier to work with. Place the mixture onto a cutting board, form into a rectangle, using a spatula or bench scrapper, cut the rectangle in half and then vertically five times, creating ten equal portions.
Place one portion of the meat at the base of a large cabbage leaf, fold the sides in on top of the meat, and loosely roll forward. Careful not to roll too tight as the rolls will expand as the rice cooks. Repeat till all ten rolls are formed.
Preheat the oven to 350º F.
Thickly slice the onion and use half of it to line the bottom of a large dutch oven (9qt or larger). Using the left over cabbage leaves, make a layer over the onions. Place the half of the cabbage rolls on top of the cabbage leaves. Make another layer of cabbage leaves on top of the cabbage rolls and then top with the remaining cabbage rolls and sliced onions. Cover with any remaining cabbage leaves and then pour in the beef broth, water, and crushed tomatoes. Cabbage rolls should be completely submerged.
Cook in the oven for 2½ hours, checking every hour too see if more water is needed. |
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